Super quick, incredibly tasty, versatile (use as an appetizer with crostini or a side dish) and eye catching as well. Definitely a winning combination, that never disappoints!

INGREDIENTS
1 can navy beans or other small beans, drained, rinsed
1/2 lb. plum or cherry tomatoes, cut into small dice
1/2 tsp. kosher salt
freshly ground pepper
1/4 cup extra virgin olive oil
2 small cloves garlic, minced
generous portion of basil, julienned

DIRECTIONS
First, combine the beans and the tomatoes in a bowl. Then, season them with kosher salt, fresh ground pepper and set aside.

Next, heat the oil in a skillet, over medium heat. Add the garlic and stir until fragrant, but not browned, for about 1-2 minutes. You are just looking to infuse the oil with the garlic flavor.

Pour the warm garlic oil over the bean, tomato mixture and let stand for about 30 minutes. This will allow the flavors to meld. Finally, add the basil, toss to combine and serve with homemade crostini or crackers and serve as an appetizer. However, this can be served as a yummy side dish. It pairs quite well with any grilled meat or poultry dish. In addition, this can be kept at room temperature for several hours.

At first glance, this seems too simple to be so good. However, trust me, this really is amazingly tasty and it will soon become a favorite.

Homemade crostini is so simple to make and elevates any appetizer. Two of my favorites to serve it with are Tomato, Basil, White Bean Salad and Marinated Goat Cheese. They are also a nice addition to any cheese platter, along with an assortment of crackers.

INGREDIENTS
1 baguette, sliced 1/4″ thick, on diagonal
extra virgin olive oil
kosher salt
fresh ground pepper

DIRECTIONS
Place bread slices on sheet pan drizzle with olive oil, salt and pepper. Bake at 400° for about 7-10 minutes. Stay close and check early, these can burn rather quickly. Alternatively, if you’re out at the grill, cooking them there, is an added bonus in the flavor department. Just make sure you stay close, because they can crossover to the burnt side very quickly. Depending on the heat of your grill, they shouldn’t take more than 2-3 minutes per side. Additionally, I find that most grills have some definite “hot spots”, so beware of those and watch the crostini carefully. However, don’t worry if there is a bit of char on them, that adds a wonderful dimension to the taste.

Easy, delicious and addictive! Great as a snack with cocktails or just grab a handful to nibble on.

INGREDIENTS
1 lb. raw almonds
extra virgin olive oil
fresh ground sea salt
fresh rosemary
fresh thyme

DIRECTIONS
Spread  the almonds on a sheet pan, lightly drizzle with the extra virgin olive oil, sprinkle with a bit of fresh ground sea salt or kosher salt.

Add a few sprigs each of thyme and rosemary. Mix with hands to coat the almonds and herbs with the oil.
Roast in a 400º oven for about 10 to 12 minutes. Just make sure you stay close by because they can burn quickly. Let cool, transfer to a bowl, add an additional sprinkle of fleur de sal and garnish with a fresh sprig of rosemary or thyme..