Crostini Appetizer Toppings

Ingredients

• Small fresh basil leaves (optional)
• Parmesan cheese or Asiago (optional)
• Olives
• Fresh tomato
• White Beans
• Basil Pesto
• Crostini*

Directions

Prepare either the Basil Pesto or White beans or Fresh tomatoes and olives.

To serve the Basil Pesto and White Beans:

Spread pesto topping on the oiled side of toasts. Top each with a small amount of bean mixture. Sprinkle with cheese if you like.

To serve the Fresh tomato and Olives, top with tomato mixture. If you like, sprinkle with cheese and garnish with a leaf of fresh basil.

Makes 8 – 10 servings

Basil Pesto and White Beans:
In a small bowl, mix a 9 oz container (1 cup) basil pesto, 1 finely chopped hard cooked egg and 1 tsp lemon juice or red wine vinegar. in another small bowl, combine half of a 19 oz can cannellini (white kidney) beans or half of a 15oz can of Great Northern beans, rinsed and drained(1 cups), 1 tblsp thinly sliced green onions or chopped shallots, 1 tblsp olive oil and 1/8 tsp crushed red pepper.

Fresh Tomato and Olives
In a bowl, combine 1 cup seeded and finely chopped tomatoes, 1 cup coarsley chopped assorted pitted ripe olives (such as kalmata, Gaeta, Nyon or Mission), 1/3 cup finely chopped red onion, 2 tblsp snipped fresh parsley, 2 tblsp balsamic vinegar or red wine vinegar and 1 tsp minced garlic.

*Crostini

http://recipesunlimited.barefootkat.com/recipe.php?recipeid=1947

Source: Midwest Living – August 2005