These easy, delicious and spicy crostini comes together in just 25 minutes.
Slideshow:More Crostini Recipes
Four 1/2-inch-thick slices from a sourdough boule
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing or drizzling
3/4 cup pitted oil-cured black olives, coarsely chopped
2 1/2 tablespoons Champagne vinegar
2 tablespoons finely chopped seeded oil-packed Calabrian chiles or other hot chiles
One 15-ounce can cannellini beans, rinsed and drained
Torn mint, for garnish
How to Make It
Light a grill or preheat a grill pan. Brush or drizzle the bread with olive oil and grill over moderate heat, turning once, until lightly charred, 1 to 2 minutes total. Transfer to a work surface to cool slightly, then cut each slice into thirds.
In a medium bowl, mix the olives with the vinegar, chiles and the 1/4 cup plus 2 tablespoons of olive oil; season lightly with salt and gently mix in the beans. Spoon the bean-and-olive topping on the crostini, garnish with mint and serve.
Serve this easy appetizer with a fruit-forward sparkling rosé.
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