Tag Archives: Appetizers

Red Beet Tapenade Crostini

Reprinted from The Inspired Vegan by Bryant Terry. Available from Da Capo Press, an imprint of The Perseus Books Group. Copyright © 2012.

I’m so happy my dear friend Laura Loescher suggested that I create a recipe for a beet-based tapenade. In addition to eating this sweet-tangy spread with rustic bread, it can be enjoyed with crackers and vegetables. I even use it as a condiment, slathering it on sandwiches. Any leftovers
can be covered and refrigerated for 2 to 3 days.

2 garlic cloves,minced
2 tablespoons extra-virgin olive oil
1 cup packed roughly chopped marinated beets
1/4 cup packed pitted kalamata olives
1 tablespoondrainedcapers
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon minced fresh basil
Fine sea salt
Freshly ground white pepper
1 large baguette, sliced thinly

Combine the garlic and olive oil in a small sauté pan. Sauté over medium-low heat just until the garlic smells fragrant, about 2 min- utes. Remove from the heat and set aside to cool.
Preheat the oven to 400°F.
In a food processor fitted with a metal blade, combine the beets, olives, capers, lemon juice, basil, and the cooled garlic oil. Pulse until smooth, scraping down the bowl to ensure all the beets are pureed. Season with salt and pepper to taste.

Place the baguette slices on a large baking sheet and bake until lightly browned and toasted,
6 to 10 minutes.
Spread the toasts with the tapenade and serve on a large platter.

YIELD
32 pieces
SOUNDTRACK
“Summertime” by Miles Davis from
Porgy and Bess
BOOKS
Salvation: Black People and Love by bell hooks
You Can Heal Your Life by Louise Hay with illustrations by Joan Perrin Falquet

White Bean and Basil Bruschetta

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White Bean and Basil Bruschetta

I love the variety and flexibility of bruschetta. Served with a salad, fresh fruit, and a robust wine, this appetizer becomes a wonderfully light and satisfying main meal. As a variation, consider topping the beans with grilled radicchio, sauteed zucchini, or seared baby spinach and capers.

Ingredients:
2 c. cooked cannellini beans (or 2 15 oz. cans)
5 T. extra virgin olive oil
5 T. good quality balsamic vinegar
1 t. crushed red pepper flakes
3 T. basil leaves (chiffonade)
1-2 cloves garlic, sliced thinly
salt and pepper
2-4 slices of day old rustic bread, grilled or toasted
Serves 2.

To prepare:
Mix olive oil, vinegar, and pepper flakes in a bowl. With a small whisk mix rapidly to emulsify into a creamy dressing. This should take about 15 seconds and insures that the emulsified dressing will coat the beans.

Add the garlic, then fold in the beans and basil, reserving a little of the basil for garnishing. Add salt and pepper to taste. Set aside for a few minutes while you grill or toast the bread.

To assemble, spoon the beans onto toasted bread, drizzle with remaining dressing and sprinkle with fresh basil.

Note: When I can, I use fresh cannellini beans. They hold their shape and texture better than canned. If using canned beans, be sure to rinse them well, and handle them very gently. Canned beans have a softer texture and can quickly turn into a mash if mishandled.