As history tells it, crostini was born out of necessity rather than extravagance
Long before crostini became a staple on elegant antipasto platters, these crisp little toasts were a practical way to make the most of day-old bread, transforming simple ingredients into satisfying meals with little more than olive oil and whatever the kitchen had to offer. Over time, they evolved into an endlessly versatile rustic starter, served simply with olive oil or piled high with everything from vegetables and cheeses to meats and seafood. This version of crostini from Lizzie Cawley takes a more seasonal and modern approach, pairing peaches, basil, white beans, and Harvest Organic Pumpkin Seed Powder for a fresh take on the Italian classic.
Ingredients
Bean Spread
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1 (15 oz) can cannellini beans, drained and rinsed
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1/4 cup packed fresh basil
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2 tbsp olive oil
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2 scoops Harvest Organic Pumpkin Seed Powder
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1/2 tsp kosher salt
For Assembly
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1 French baguette, sliced into 24 pieces
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2 ripe peaches, thinly sliced
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2-3 tbsp balsamic glaze
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Fresh basil leaves, for garnish (optional)
Instructions
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Grill the baguette slices over medium heat for 1-2 minutes per side, until lightly charred and crisp.
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Grill the peaches 2-3 minutes per side, just until grill marks appear and the fruit begins to soften. Slice into thin wedges.
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Add the cannellini beans, basil, olive oil, Harvest Organic Pumpkin Seed Powder, salt, and 2-4 teaspoons of water (if needed) to a food processor. Blend until smooth and thick.
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Refrigerate the spread for 20-30 minutes to allow it to firm up.
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Transfer the spread to a piping bag fitted with a large star tip and pipe a generous swirl onto each grilled crostini.
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Top with grilled peach slices, drizzle with balsamic glaze, and garnish with fresh basil if desired.
