White Bean Crostini
Serves 4-6 as an appetizer
1 15 oz. can cannellini beans, drained and rinsed well
1 c. mixed artichoke hearts and assorted olives, diced
2 cloves garlic, minced
1 plum (roma) tomato seeded and diced small
1 Fresno pepper or other small medium-hot pepper such as serrano or jalapeno, seeded, white veins removed and diced
1 Tbsp. fresh oregano, chopped
2 Tbsp. fresh chives, sliced, divided
1 Tbsp. fresh flat leaf (Italian) parsley, chopped Juice of half lemon
2-3 Tbsp. extra virgin olive oil
Kosher salt and freshly ground pepper
8-12 slices great harvest savory bread
Extra virgin olive oil for brushing
In medium mixing bowl, combine beans, olives and artichokes, garlic, tomato, pepper, oregano, 1 tsp. chives, parsley, lemon juice, and olive oil. Stir well to combine and season with salt and pepper. Allow to macerate at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
When ready to serve, preheat grill, broiler, or cast-iron skillet to medium high. Brush bread slices with olive oil and grill to toast.
Top each slice with white bean mixture, place on a serving platter, drizzle with a touch of olive oil and sprinkle with remaining chives.