It’s always handy to have vegetarian and vegan options on your menu.
Bean mixture
- 1 can white (cannellini) beans, rinsed and drained
- squeeze fresh lemon juice
- 1 clove garlic, mashed
- ¼ t ground cumin (or ¼ t fresh cumin seed, toasted slightly, then ground in a mortar and pestle)
- sea salt and freshly-cracked pepper
- ½ sm. Hdfl fresh parsley, leaves only, chopped fine
Mash white beans with lemon juice until somewhat puréed, leaving some partially whole. Add garlic, cumin and parsley and mix well. Season to taste.
Tomato mixture
- 1 T (or so) extra virgin olive oil
- 1 t lemon juice or champagne vinegar
- 2-4 roma tomatoes (or equivalent campari or grape tomatoes), diced
- 1 hdfl basil leaves, chopped fine
- 1-2 sprigs thyme, leaves only, chopped fine
- sea salt and fresh cracked pepper
Drain tomatoes if necessary to remove excess water. Place oil and lemon juice in a medium-sized bowl and whisk until emulsified, adjusting quantities if necessary. Add tomatoes and herbs to the dressing and toss to coat. Season.
To serve: Place a dollop of white bean purée on each toast. Top with a small spoonful of tomato mixture. Makes about 16 crostini.