A recent food fixation in the form of a simple tartine, composed of hearty whole-wheat toast slathered with creamy hummus, sun-dried tomatoes, and fresh pea shoots, inspired today's creation. This fast and easy option saw me through breakfasts, snack hours, and lunches aplenty but wasn't exactly the sort of food one would serve to company. How, I mused, could I transform this satisfying snack into an elegant appetizer?
A simple swap of a seeded baguette for sandwich bread makes these diminutive bites visually enticing, bite-size, and party-friendly. Chances are, I won't abandon this perfect storm of creamy, crisp, and candy-sweet sun-dried tomatoes in its large-scale iteration any time soon, but I will embrace its entertaining-friendly turn in addition. Get the easy recipe, and follow suit.
10 1/4-inch-thick slices of seeded or plain baguette Makes 10 crostini.
About 1/2 cup hummus
About 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
Pea shoots, for garnish
Flaky sea salt, for garnish
Extra-virgin olive oil (optional), for garnish
10 1/4-inch-thick slices of seeded or plain baguette
Makes 10 crostini.