Like most Americans, I am guessing, we had Thanksgiving leftovers for lunch. As delicious as they were, I wanted to make something very un-Thanksgiving like and different for dinner. I also had to get dinner done in less than half and hour, so pasta seemed an obvious solution. I found the recipe for Linguini with Crushed Green and Black Olives in Jack Bishop’s The Complete Italian Vegetarian Cookbook. The girls both love olives and pasta and I couldn’t believe I hadn’t made this combo before. Just as I thought, it was an easy hit! The only change I made to the recipe was using whole wheat spaghetti instead of regular linguini as directed.
When she came for Thanksgiving, my aunt brought some great bread from Connecticut and I also wanted to use that. I was thinking of crostinis and decided to use up a bunch of ingredients in the fridge to make a nice spread before putting the bread under the broiler for a few minutes. Here’s what I came up with:
Tricolor Crostini
Ingredients
4 large slices of Italian bread
1/4 C. feta
1/2 cup chopped spinach
2/3 can cannellini beans
3 diced sundried tomatoes
1 clove garlic, minced
Directions
1) Place the bread slices on a baking sheetn
2) Put the remaining ingredients in a food processor and pulse just a few times until the ingredients are mixed, but still chunky.
3) Spread on bread and broil for a few minutes until warm and bread begins to brown.
I really liked it. Freddie said it was okay. I’ll try another combo next time because I just like the concept of warm toppings on toasted bread! We had clementines for dessert.
