Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Crostini with Pesto White Bean Spread, Artichokes, & Arugula

Good Final

I’ve always found breakfast to be a bit of a challenge.  I burn through oatmeal and cereal in an hour, arriving at work even hungrier than before I ate.  I crave protein at breakfast, but I don’t love the taste of eggs or most cheese.

Fortunately, Mediterranean culinary tradition has something to offer a poor breakfast soul like me.  In addition to the typical cheese, eggs, and fruit, early morning meals throughout the region often contain beans and vegetables, ingredients that Americans tend to shun from their mornings.  So I’ve started embracing the Mediterranean way by including dishes like ful mudammas and these crostini into my breakfast routine.

If you make the bread and white bean spread over the weekend, the morning work will just entail layering on the other ingredients – as simple as making an easy sandwich.  But if these crostini are too complicated for your mornings, try them as a cocktail party or potluck snack or served with some soup or salad.  And if you’re generally a crostini fan, don’t miss our Tomato and Zaatar Crostini, too!  –jaime

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Ingredients

2 ciabatta or 1 loaf french bread

3 tablespoons olive oil, divided

1 (15 oz.) can artichoke hearts, sliced into small pieces

1 small bunch arugula, sliced

-Pesto white bean spread-

1 can cannelini beans

2 teaspoons basil {I used frozen basil!}

1 clove garlic

2 tablespoons olive oil

Salt & pepper

Directions 

1.  Preheat oven to 400 degrees.

2.  Slice bread to 1/2 inch thick slices and brush on both sides with 2 tablespoons oil.  Bake 12-15 minutes, flipping each piece once in the middle.

3.  Combine all white bean spread ingredients in a food processor.  Adjust ingredients according to taste.

4.  Toss together artichoke and arugula.

5.  Spread pesto white beans on each crostini, then top with arugula-artichoke mixture.  Spring with freshly ground pepper and either herb or regular salt.  Drizzle with more olive oil, if desired.

Good Crostini

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4 comments on “Mezze: Crostini with Pesto White Bean Spread, Artichokes, & Arugula

  1. Pingback: Mezze: Farro Salad Agrodolce | Mezze & Dolce

  2. Pingback: Mezze: Dandelion Greens with Beets and Pistachios | Mezze & Dolce

  3. Pingback: Inspiration: Bruschetta at Encuentro (Oakland, CA) | Mezze & Dolce

  4. Pingback: Mezze: Avocado Crostini with Pomegranate Drizzle & Nigella | Mezze & Dolce

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Information

This entry was posted on April 11, 2013 by in Appetizers/Dips, Legumes, Mezze and tagged , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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