Cannellini Bean Crostini with Olive Tapenade

Name: Cannellini Bean Crostini with Olive Tapenade
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 6-8
Ingredients: 1 loaf thick crusty bread; ½ cup kalamata olives, pitted; ¼ cup sundried tomatoes, drained; ¼ cup Zucchi Garlic EVOO; 2 tablespoons good-quality balsamic vinegar; ½ teaspoon finely chopped fresh rosemary; to taste salt; for finishing flaky sea salt

Our garlic-flavored EVOO adds a subtle hint of garlic throughout this simple-to-make appetizer.

COOK TIME	10 minutes
PREP TIME	10 minutes

SKILL LEVEL	Easy
SERVES	6-8

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GARLIC FLAVORED EXTRA VIRGIN OLIVE OIL

In one easy step, add the taste of savory, roasted garlic to this dish with our garlic-flavored extra virgin olive oil.

INGREDIENTS

1 loaf / thick crusty bread
½ cup / kalamata olives, pitted
¼ cup / sundried tomatoes, drained
¼ cup / Zucchi Garlic EVOO
2 tablespoons / good-quality balsamic vinegar
½ teaspoon / finely chopped fresh rosemary
to taste / salt
for finishing / flaky sea salt

INSTRUCTIONS

Slice the bread into thick pieces and brush with extra virgin olive oil. Toast or grill the bread until crunchy and golden brown.

In a small food processor, add kalamata olives, sun-dried tomatoes, Zucchi Garlic-Flavored EVOO, balsamic vinegar, rosemary, and salt. Pulse together until a coarse dressing forms.

In a medium-sized bowl, mash the cannellini beans with a pinch of sea salt and a little bit of the garlic EVOO using the back of a fork or a potato masher.

Spoon the mashed cannellini mixture on top of each slice. Spoon the olive dressing on top. Serve warm, topped with flaky sea salt for extra crunch.