1 sourdough baguette
1/3 cup extra virgin olive oil
1 large clove garlic, or two small ones
3/4 cup cooked black beans, drain but reserve liquid
1/4 to 1/2 teaspoon salt
1/2 to 1 teaspoon hot pepper sauce
18 to 20 arugula leaves
18 to 20 pieces shaved Romano cheese
5 or 6 hard boiled eggs, sliced about 1/4 inch thick
Cut the bread into 1/4 inch thick slices. Heat half of the olive oil in a skillet over medium high heat. As oil is warming, smash the garlic and add half to the pan, stirring frequently. When the garlic is golden brown, remove it from the oil and discard. Place half the slices of bread in the pan and toast for a minute or two. With tongs, turn bread and toast the other side. Remove to a paper towel. Repeat the process with the remaining oil, garlic and bread. Mash the black beans in a small bowl. Use some of the reserved liquid to the mash to make it spreading consistency. Add salt to taste. Stir in the hot pepper sauce. Spread each crostini with 2 to 3 teaspoons of the black bean paste. Top this with an arugula leaf and shaved Romano. Finish with the egg slice and some cracked pepper. Serve at room temperature.
Sophie and I had these for lunch yesterday (half a recipe) and we really enjoyed them. I think they would be great for an appetizer buffet. Only one more Easter egg left to use. I think I will boil some more soon. Eggs are great. Full of protein and easy on the budget, they add flavor and body to all kinds of things. A quick and nutritious snack, (deviled or plain). A beautiful sandwich. A delightful crostini!