And two more, also from Polpo.
Top: Rocket and walnut pesto crostini. Equal weights of arugula and walnuts go into the food processor with Parmesan, garlic, S&P and enough olive oil to make a spreadable paste. I added the juice and zest of half a lemon to brighten it up. Since arugula is readily available for much of the year in my area, this is a nice pesto alternative when basil is out of season.
Bottom: Anchovy and chickpea crostini. This was one of those recipes I had to try. 10 anchovies + some of their oil go into the food processor with a single can of chickpeas, lemon juice, parsley, a little tahini and olive oil. I thought it would be anchovy overkill but it was not.
Both of these spreads can be made ahead and stored in the fridge or even freezer for longer term.
