Saturday, September 4, 2010

Tuscany on a piece of toast!

This is an absolutely delicious appetizer or snack! White Bean Dip Crostini with Olive Tapenade & Caramelized Onions

2 large onions, sliced into 1/4 inch wide strips
3 TBSP Lemon GSO
1 package of Wildly Delicious White Bean Dip, mixed according to package
1 cup of black and green olives

Pre-heat oven to 375 degrees. Brush bread with 1 TBSP Lemon GSO, arrange on a cookie sheet. and bake until crusty. In a skillet over medium heat, cook onions in 1 TBSP Lemon GSO until they are soft and start to caramelize. Pulse the olives and 1 TBSP Lemon GSO in a food processor to a chunky consistency. Top crostini with a layer of White Bean Dip, a layer of olives and a layer of onions.

No comments:

Post a Comment