White bean tapenade crostini sounds complicated and fancy, but believe me, it’s so easy to prepare and is so delicious.
I don’t really have many words to say (type) about this, so I’m going to share with you mostly photos.
This recipe is from Bon Appetit. I’ve been wanting to make it for awhile, and getting a baguette at the farmer’s market this weekend gave me the perfect opportunity.
It really takes no time at all to put this together. I had intended to make this yesterday in the late morning/early afternoon, but somehow didn’t get around to starting it until going on six in the evening. Of course, I was a bit panicked because I had missed the best natural light of the day for photos and at that point, I’d be lucky to get any good light at all. Luckily, the few, simple ingredients took no time at all to prepare, giving me plenty of time for photos. 🙂
This would make a great appetizer for a group of people. Or, enjoy it like Greg and I did, as a dinner side dish for two, with leftovers for the next day.
The recipe can be found here, on Bon Appetit. It is not only easy and delicious, it’s also very customizable. Some people may not prefer a strong lemon flavor in food (my dad), so don’t add as much lemon zest or juice. Use any type of olive you like, or leave them out completely. Use any array of spices you have. Eat it as a crostini, with the bread, or just plain, without the bread. It really is delicious as is, but can be easily changed to fit your taste.
I hope you enjoy this simple, summery dish!