Happy Friday everyone! Hope you are all having a wonderful day. I am very excited to bring you this recipe for a couple of reasons. 1) I made it up! And it was a success! That's very exciting for me. 2) It's vegan! While I'm certainly not a vegan, my sissy is and I always like to share recipes that she can make without tweaking. So without further ado, here is my dish!
I was watching a Rachael Ray the other day and she made crustini with the roasted tomatoes, but it didn't seem very substantial and I wanted this creation to be my dinner. I was also browsing through my recipes and I came across my post on the baguette with butter bean puree and arugula. I had a moment of inspiration and decided to combine the two ideas and create something amazing. At least I was hoping it would be amazing. Spoiler alert: it was!
Crustini with Hummus, Arugula and Roasted Tomatoes
1 loaf of bread, I went with French because you want it to be wide
5 Roma/plum tomatoes
1 can cannellini beans or butter beans
1/4 cup olive oil, plus a few tablespoons for drizzling
2 cloves garlic
salt and pepper
zest and juice of one lemon
2 tablespoons fresh thyme
large handful basil, finely chopped