Tartine with Bean Spread and Purple Basil
April 13, 2012
I make this bean spread often as an appetizer to spoon onto small crostini. Here I use it to top grilled bread for a lunch or a light supper. Serve accompanied by a small salad with crisp vinaigrette. For a vegan version leave the pecorino out. Ingredients: Long slices of country bread Olive oil Parmesan or pecorino, shaved or chopped roasted peppers Purple basil Bean spread: 4 tablespoons olive oil 1 small... View Article