Cannellini and Tomato Crostini

17 Aug

Bread. Tomato. Basil. Olive Oil. Simple. Happy. Summer. 

In a food processor, whiz up half a clove of garlic and a can of rinsed cannellini beans. Drizzle in olive oil until a puree is formed.  Add a squeeze of lemon, salt and pepper.

Toast some beautiful, crusty sourdough bread.

Chop up a small shallot, dice a ripe summer tomato and chiffonade a handful of basil. Mix with olive oil, shallot and salt and pepper.

Spread cannellini spread over toast and top with tomato mixture.

Find a tree and a book. Sit under it and read it. Eat this at the same time. Nap. Smile. Enjoy.

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One Response to “Cannellini and Tomato Crostini”

  1. Loretta August 17, 2010 at 3:26 am #

    That looks soooooo simply delicious, and I love the suggested dining environment too.
    Keep em comin.

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