Island-Style Crostini Bites
Entertaining during the hectic weeks surrounding our winter holidays can be stress-free and healthy with this appetizer that can be prepared ahead of time. Take advantage of the holiday colors when you arrange the crostini on your serving platter, alternating red and green for a beautiful presentation that will wow everyone!
1 loaf baguette bread, sliced ½” thick
Extra virgin olive oil
2 garlic cloves
1 large red onion, sliced into ½” rings
2 red bell peppers, seeded and cut to 1” dice
1 large Japanese eggplant, peeled and cut into 1” cubes
1 tablespoon extra virgin olive oil
1 tablespoon Italian seasoning
Salt and fresh cracked pepper
3 large garlic cloves, minced
1 teaspoon red pepper flakes (optional)
Fresh parsley for garnish
Edamame Hummus Spread:
1 16oz bag of pre-cooked, shelled edamame (set aside ¼ cup)
1 small block of silken tofu
2 large cloves garlic, minced very fine
Juice of one large lemon (set aside zest of lemon)
3 tablespoons olive oil, mixed with 2 tablespoons warm water
1 teaspoon garlic salt
1 teaspoon cumin
Pre-heat oven to 350° F degrees. Lightly brush each side of the bread with olive oil, then bake until golden brown. Cut garlic cloves in half, and rub over one side of the toasted bread.
Pre-heat oven to 400° F. Spray a large baking sheet with non-stick spray. In a large bowl, toss the onions, bell pepper and eggplant with olive oil, seasoning and minced garlic. If you like a little heat, add the red pepper flakes. Spread onto the baking sheet and bake for approximately 30 minutes – you want all the veggies to be cooked through but not charred. Take out of the oven, cool, and put into a food processor and pulse about 5-6 times, maintaining some chunky texture. Add salt and pepper to taste. Spread onto prepared crostini and top with a sprinkle of fresh parsley. You can store this spread in the refrigerator for up to three days, just bring to room temperature before serving.
Edamame Hummus Spread:
In a food processor, combine edamame, tofu, garlic, and lemon juice and blend. Slowly add the olive oil mixture, then season with garlic salt and cumin. To serve, spread onto prepared crostini and top with a few of the reserve soy beans and a sprinkle of lemon zest. This spread is good either cold or at room temperature.