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These elegant crostini are sure to impress guests at any party. Also try:Eggplant Caponata Crostini, Crostini with Fresh Ricotta and Grilled Radicchio

The Martha Stewart Show, March 2010, The Martha Stewart Show, The Martha Stewart Show, March 2010

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Read the full recipe after the video.

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Yield:
Makes 8 crostini
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Ingredients

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Directions

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  • Heat olive oil in a small saucepan over medium heat. Add garlic, rosemary, sage, red-pepper flakes, and 1/2 teaspoon salt; season with pepper. Cook, stirring, until garlic is soft and golden, 6 to 8 minutes. Add cannellini beans and cook until heated through, about 3 minutes.

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  • Transfer bean mixture to the bowl of a food processor. Add red-wine vinegar and process until smooth. Season with salt and pepper and set aside.

  • Preheat a grill pan over medium-high heat. Brush bread on both sides with olive oil. Place bread slices on grill pan; cook, turning once, until bread is toasted and grill marks appear, about 2 minutes per side.

  • Spread two tablespoons white bean puree on each slice of grilled bread. Top with tuna and sliced olives. Sprinkle with parsley and serve.

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