Friday, December 30, 2011
Crostini Two Ways: Bruschetta and Navy Bean Dip
We had a delicious multigrain baguette in the house, as well as lots of leftover beans from my soup experiment, so I decided to make crostini with a couple of toppings.
Crostini is really just a fancy name for thinly sliced, toasted bread. This recipe is a great guide. I very thinly sliced the multigrain baguette, put the slices on a baking sheet and brushed them with olive oil, and sprinkled on the black pepper. I let the slices toast for about 17 minutes until they were golden and toasty.
For the two toppings, I first decided to do a traditional bruschetta topping. Since I think this mix benefits from some marinating time, I did this earlier this afternoon while my soup was cooking. I diced a package of cherry tomatoes, finely diced a medium red onion and a made a chiffonade with few handfuls of basil. I then stirred in three minced garlic cloves, a generous pour of olive oil, sea salt and freshly ground black pepper. I was worried that I overdid it with the garlic, but the ratio ended up being fine.
Next, I added the juice of one lemon. A trick I use when juicing a lemon is to put a mesh strainer directly over the bowl (or, in this case, the processor). As you squeeze the lemon, the strainer will catch the seeds and the pulp, and all of your lemon juice goes right in the recipe.
I then seasoned the bean mixture with sea salt and freshly ground black pepper and gave it another pulse to mix. After scraping down the bowl, I poured some olive oil down the small feed tube, pulsing the mixture again to combine.