Recipes

Around The World in 80 Ways

Crostini & Two Toppings A Vegan Taste of Italy
Crostini

• 1-2 thin slices of bread cut from a French stick per person
• Olive oil
• Florentino Parmazano

1. Brush slices of bread with olive oil on both sides.
2. Place under a hot grill until browned on both sides, then turn over and sprinkle with Parmesan.
3. Return to grill and cook until golden.

Mushroom, Walnut & Olive Topping A Vegan Taste of Italy
Serves 4

• 100g/4oz mushrooms, wiped and finely chopped
• 25g/1oz walnuts, grated
• 1 garlic clove, crushed
• black olives, finely chopped
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp dried parsley
• black pepper

1. Heat oil and gently fry mushrooms and garlic until soft.
2. Remove from heat and add remaining ingredients. Mix thoroughly.
3. Spread on crostini and serve immediately.

Cannellini, Pistachio & Olive Spread A Vegan Taste of Italy
Serves 4

• 100g/4oz cooked cannellini beans, mashed
• 50g/2oz shelled pistachios, ground
• 1 tbsp green olive paste
• ½ tsp dried marjoram
• black pepper

1. Mix all ingredients together until well combined.
2. Spread on crostini and serve immediately.