Here are some of our favorite recipes using La Brea Bakery Antipasto Bread. But the opportunities are as endless as your imagination.
Crostini with White Bean Puree, Rosemary Olive Oil, and Aged Balsamic Vinegar
16 1/2-inch slices of La Brea Bakery Antipasto Rustic Italian Bread
2 garlic cloves (one whole, one minced)
1 T. chopped rosemary
3/4 cup EVOO
One 15 oz. can of Cannellini beans (rinsed and drained)
1 cup arugula leaves
Balsamic vinegar (for drizzling)
Olive oil (for brushing)
Sea salt (to taste)
For the rosemary olive oil: Combine the ¾ cup of olive oil and the rosemary in a small saucepan. Bring to a simmer (until the rosemary begins to sizzle). Remove from heat and let cool.
For the crostini: Preheat oven to 400° F. Brush each slice of bread with olive oil on both sides. Toast the bread on a baking sheet for about 8 minutes (or until light golden brown). Rub each crostino with the garlic clove on one side. Combine the Cannellini beans, 2/3 cup of the EVOO, the minced garlic clove, and salt in a small bowl and mash together with a potato masher until chunky. Place some arugula leaves on top of each crostino. Top the arugula with 1 T. of the white bean puree, creating a crater in the puree for the olive oil. Drizzle the remaining EVOO in the crater of the white bean puree. Drizzle with balsamic vinegar. Makes four servings.