Prepare this herby white bean mixture at home and pack it to go along with a few
slices of toasted baguette for lunchtime preparation.
Jeanette, I just became contented with a simple hunk
of toasted baguette for breakfast, and now you go and dangle these utterly delicious, wholesome beauties on my screen.
Brush
several of the toasted baguette slices with the peeled garlic clove, but only the amount you will use for the Roasted Cherry Tomato and Basil Crostini.
it's filled with big chunky
pieces of toasted baguette impressively decorated with bits of fresh garlic, wafer thin leaves of parsley....
Layer the nectarines, arugula, and burrata cheese on the
pices of toasted baguette (crostini) and drizzle with a touch of extra virgin olive oil.
12 large button mushrooms, wiped clean with a damp paper towel and stems trimmed 3 sprigs thyme 1 large garlic clove, lightly smashed Salt Olive oil, for cooking and dressing the mushrooms 1/2 lemon 1 1/2 tablespoon finely diced tomato 1 1/2 tablespoon slivered almonds, finely chopped 1 1/2 tablespoon grated pecorino Romano cheese Thin
slices of toasted baguette, for serving
Using a plastic cylinder, add the slice
of toasted baguette, the 2 roasted garlics, 1/4 cup of extra virgin Spanish olive oil, 1 roasted red bell peper, 1 tsp smoked paprika, 1/2 tsp cumin, 1 tsp white wine vinegar, 2 tbsp water, 1 raw garlic clove, and sea salt to taste
Remove the roasted garlic cloves from their papery skins and spread them on slices
of toasted baguette, or squeeze them out, mash with a fork and use them for cooking.