Jul 14 2026
Restaurants›Higgins›Crostini Sampler Recipe

Crostini Sampler Recipe

Inspired by Higgins
Time1h
Serves6

of roasted eggplant baba ghanouj, pepper & walnut muhammara, and lemon cannellini bean purée

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Ingredients

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Crostini

Roasted Eggplant Baba Ghanouj

Pepper & Walnut Muhammara

Lemon Cannellini Bean Purée

Method

Crostini Preparation

  1. 1

    Prepare the Crostini

    Preheat the oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices. Place on a baking sheet, brush with olive oil, and bake for about 10-12 minutes until golden and crispy.

Roasted Eggplant Baba Ghanouj

  1. 2

    Roast the Eggplant

    Prick the eggplant with a fork and roast it in the oven at 400°F (200°C) for about 30-40 minutes until soft. Let it cool, then scoop out the flesh.

  2. 3

    Blend the Ingredients

    In a food processor, combine the roasted eggplant, tahini, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.

Pepper & Walnut Muhammara

  1. 4

    Roast the Peppers

    Roast the red bell peppers on an open flame or in the oven until charred. Place in a bowl, cover, and let steam for 10 minutes. Peel and remove seeds.

  2. 5

    Blend the Muhammara

    In a food processor, combine the roasted peppers, walnuts, bread crumbs, garlic, olive oil, pomegranate molasses, salt, cumin, and pepper. Blend until smooth.

Lemon Cannellini Bean Purée

  1. 6

    Blend the Bean Purée

    In a food processor, combine the cannellini beans (drained and rinsed), lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth and creamy.

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