Tonight i had a craving for fun finger food. And the cure had to be crostinis! These delightful topped Italian toast pieces always hit the spot. My crostinis where topped with an amazing cannellini bean and spinach “hummus”, thin slices of prosciutto, and asiago cheese. They were so great tasting. I could have eaten a dozen of them. But i stopped at five. These were so easy to make and i’ll definitely be creating more kinds of crostini very soon.
Cannellini Bean and Spinach “hummus” (No there are no chickpeas in this)
one can cannellini beans (drained and washed)
1\2 cup chopped and sauteed mushrooms
1\2 cup fresh spinach (saute with the mushrooms)
2 tablespoons olive oil
one small can marinated artichoke hearts
1/4 cup ricotta cheese
fresh chopped basil to taste
one clove chopped garlic
2 tablespoons feta cheese
salt and pepper
Blend all the ingredients in a food processor until it reaches the consistency of hummus. Spread on slices of baguette. Top with prosciutto and asiago. Toast in a 375 degree Fahrenheit oven for about 5 minutes.
This “hummus” is great hot or cold. It’s very yummy just as is and is a great dip for crackers and fresh vegetables. Enjoy!