Recipes
Beemster crostini with tapenade and salsa
Characteristics
Snack, Party
Ingredients (for 4 persons)
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 1 large white or whole wheat baguette, cut diagonally into at least 15 thin slices
- ground sea salt
- For the roasted red pepper tapenade
- ¼ cup grated Beemster X-O-
- 1/2 jar roasted red peppers, drained
- ½ cup pimento olives
- 1 tablespoon lemon juice
- 1 garlic clove, peeled
- 1/2 teaspoon paprika or pinch of cayenne pepper
- 3 tablespoons olive oil
- For the mushroom tapenade
- ¼ cup grated Beemster X-O-
- 1 cup chestnut mushrooms, sliced
- 1 tablespoon lemon juice
- 1 garlic clove, peeled
- ¼ cup walnuts, shelled
- 3 tablespoons nut oil
- For the tomato salsa
- ¼ cup Beemster X-O- shavings
- 2 shallots, minced
- 1 garlic clove, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 beefsteak tomatoes, peeled, finely cubed
Preparation
Directions Preheat the oven to 400 °F. Mix the garlic and olive oil and brush on both sides of the bread slices. Arrange the slices next to each other on a cookie sheet and sprinkle with a little sea salt. Toast the bread in the oven for 15-20 minutes until golden brown and dry. Make sure the edges do not burn.
Puree the ingredients for the roasted red pepper tapenade and the mushroom tapenade coarsely. For the tomato salsa, mix all of the ingredients except the cheese. Serve the crostinis topped with the two varieties of tapenade and topped with the tomato salsa, garnished with the Beemster X-O- shavings.
TIP Try toasting the bread slices golden brown on both sides using a lightly greased grill pan.