Croistini with a Cannelloni Bean Dip, Diced Tomatoes and Ricatta Salata

This is an Italian take on a common dish of hummus and pita chips.  It is perfect for a snack or an excellent appetizer for any get together.  Lemon Infused Extra Virgin Olive Oil is being used and can be purchased in The Shop or in a sampler package – Mantova Organic Flavored Extra Virgin Olive Oil (Basil, Garlic, Lemon and Chili).  I also recommend HEB’s Central Market Organics Collection, Sonoma Farm or Sciabica’s.


1 – 15 oz. can of cannelloni beans, rinsed and drained
1/2 teaspoon of Lemon Infused Extra Virgin Olive Oil or regular olive oil and lemon juice
1/4 cup of water
1 teaspoon of oregano
1 cube of Dorat brand garlic or 1 clove of garlic crushed through a garlic press
1/2 teaspoon of kosher
1/2 cup olive oil
2 garlic clove crushed through a garlic press or 2 cube of Dorat brand garlic
1 baguette thinly sliced on a diagonal
2 roma tomatoes finely diced
1 – 6 – 8 oz wedge of ricotta salata, finely grated


Combine all ingredients for the dip in a blender. Remove and place into a serving bowl.

For croistini, mix oil and garlic together. Brush both sides of sliced baguette with mixture and bake in preheated oven at 375 degrees for 8 to 10 minutes or until golden brown.

Finely dice roma tomatoes, place into a small serving bowl. Finely grate ricotta salata cheese and place in a separate serving bowl. Place all bowls in a decorative fashion in the middle of a large serving tray and place croistini around the bowls. Serve family style and let your guests make their own creations or serve as shown above.

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