Tuscan Tapas

Food pics edited for FB copy 3 - Page 442

Tuscan Tapas with Field Greens

Is it possible to have authentic Italian goodness, with robust flavors of balsamic, basil & garlic, in one small bite? Absolutely! These little guys pack a punch of flavor. Tapas are typically known for Spanish cuisine, but in this recipe the name captures a bold Italian taste.

This easy, make-ahead recipe combines two recipes with a twist. Seriously, you can make the Tuscan spread days ahead (flavor gets better with time) *and even freeze it.*

Food pics edited for FB copy 3 - Page 440

Tuscan Bean Spread with Baguette; cutting board from Crate & Barrel

The pickled red onion recipe can be made up to a month ahead and gets better with time.

Food pics edited for FB copy 3 - Page 433

Replace field greens with avocado for richer texture and flavor. The crunch of the baguette and pickled onion contrasts the creamy bean spread and avocado for a perfect blend of YUM.

Food pics edited for FB copy 3 - Page 444

Tuscan Tapas with Avocado

Final assembly takes only a few minutes. I love recipes that offer a lot of presentation for little amount of work. This one is great for planning ahead or spontaneous cravings. It stands alone as a tasty appetizer as well as compliments a healthy meal.

Food pics edited for FB copy 3 - Page 441

Tuscan Tapas with grilled Mahi-Mahi, rice, grilled pineapple, snap peas, and corn on the cob.

Tuscan Tapas

Ingredients:

1                baguette; sliced

1 recipe     Tuscan bean salad

1/2 bag     mixed field greens; chopped small

1 recipe     pickled red onion; diced

1-2            avocados; sliced * optional

Directions:

  1. Make the pickled red onion recipe. Let it sit several hours to overnight for full flavor. (Can be make up to a month ahead.) Refrigerate leftovers.
  2. Slice baguette and lightly toast.
  3. Make the Tuscan bean salad. Once made, blend it in a food processor until smooth with the consistency of hummus. (Can be made ahead, frozen & thawed.) Refrigerate or freeze leftovers.
  4. Plate baguette slices on serving plate.
  5. Spoon the bean spread onto baguette slices.
  6. Place chopped field greens on the spread. *Alternate Option: Replace field greens with slice of avocado.
  7. Top with diced, drained pickled red onion.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s