toasted french baguette
mashed mayocoba beans with rosemary
chopped fresh baby spinach/ sesame rice wine vinaigrette
savory sautéed mushrooms/ roasted hatch chiles
Here is an über-flavorful appetizer certain to appeal to all of your guests: gourmet, cholesterol-conscious, vegan/vegetarian, and meat-eaters alike. It’s a creamy mayocoba bean mash with fresh rosemary, tender baby spinach dressed with a slightly sweet and toasty vinaigrette, meaty mushrooms, and smoky medium-hot chiles all layered atop sliced toasted baguette.
The inspiration for this crostini came from a favorite salad: Grilled King Trumpets & Shishito Peppers on Rosemary Skewers over Spinach and Roasted Soybeans. The combination of flavors and textures in the salad is extraordinary. Here, similar ingredients are terrific together arranged on slices of toast.
The Hatch Chile Festival is coming up on September 4th and 5th in Hatch, New Mexico, the “Chile Capital of the World.” Fresh Hatch chiles are only available for a limited time at our local market here in LA, and since we can’t attend the festival, we’ll be stocking up! Roasted chiles can be frozen and enjoyed throughout the year. Our first dish of Hatch chile season is Ultimate Crostini.
fresh hatch chiles from new mexico
the most delicious roasting chile
roasted hatch chiles
remove blistered skin from the roasted chiles, remove stems and seeds
dice, then heat in a bit of olive oil, season with sea salt
mayocoba beans
these plump, yellow tinged, creamy beans are very flavorful
make extra and try them in a salad, with rice, or in a soup
Soak mayocoba beans overnight. Rinse then cook in a deep saucepan with a few cloves of smashed garlic and some salt, covered by a couple inches of water. They should be tender in about an hour. Drain then toss with chopped fresh rosemary, sea salt and olive oil. Roast in a single layer at 400° for about 15 minutes until the skins start to pop open.
Coarsely mash the beans, add more salt and olive oil to taste.
Meanwhile, sauté sliced mushrooms in a small amount of olive oil until browned. Add about 1/4 c. white wine, when the wine evaporates, add about 1/4 c. rich vegetable stock. Let the stock evaporate, season with salt and pepper to taste.
Lightly brush sliced baguette with olive oil, then toast to light brown. Top with bean mash.
Chop fresh baby spinach, dress with a splash of seasoned rice wine vinegar and toasted sesame oil.
Top the bean mash with spinach, then a few slices of mushroom and finally diced New Mexico Hatch chiles.
Ultimate Crostini @My Legume Love Affair
It has been well over a year since I had the pleasure of hosting My Legume Love Affair 11th Helping, a wildly successful monthly event showcasing legume-centric dishes from around the world created by Susan, The Well-Seasoned Cook, now going into its 26th month. Ultimate Crostini with its flavorful mayocoba beans would be a great appetizer to serve at this month’s party, so I’m sending this dish along to August’s gracious hostess, Simona of Briciole blog.
Fans of Hatch chiles might want to try this tasty recipe too: Albondigas Soup with Hatch Chiles
I love the way you prepared the beans: I will definitely try. Maocoba beans are simply great. A wonderful layering of textured and flavors for your crostini. Thank you so much for your contribution.
Hi Simona – thank you for including TWTE in the round-up! It sure is a fun event!
LL
That is the ULTIMATE crostini!!
OMG – I adore crostinis! I agree with you that it is packed with flavor. This is on my list of must makes. Nice job!!
I’m not a big fan of chilies but my husband definitely is. He’d love this recipe!
Beautiful crostini!
This must be an explosion of flavours! YUM…
We don’t have such variety of chiles here, but judging by the other ingredients and the photos, this crostini must be delicious !!! I trust your judgement blindly !!!
You’re not kidding when you said ultimate. Those chilis – I wish I had some!
I dream about having a few of these right now!!
Love a good Hatch chili. I was wondering why a grocery store in Iowa was celebrating the Hatch chili! Looks like a wonderful crostini!
Colorado has a chili festival that I’d like to attend too. So fun to see and taste all the spicy recipes in one place.
Great meeting you through FoodBuzz!
I’m not familiar with that type of bean but will keep an eye out for at the market. Very nice combination of ingredients, preparation and presentation!
A chile festival! Orale! I love it! Nice looking crostini!
This is the ultimate tower of power crostini. It’s stacked with great ingredients and your presentation is gorgeous.
did I just die and wake up in a better life? WOW how come I have not seen these beautiful pictures and read these inspiring words before now This is the mecca of crostini.
Those sweet beans… those sweet beans… pray tell, where are they from? I fear I will have to substitute. I know this recipe needs to come home with me.
Hi Claudia – they are popular in Latin American cooking, maybe you can find them at a supermercado?
Mayocoba are now my favorite, so flavorful!
LL
I wish I could find more chili variety here, like those Shisto and Hatch Chilies. I have been looking high and low. This is a tasty appeizer that will please even the pickiest eater. Love it!
I love how you did the mayocoba beans! I’ve never had them…and the combo of flavors on your crostini looks delicious.
I’m so sheltered! I never heard of those beans before, and the way you describe them makes me want to jump in my car and hunt them down right now! The hatch chilies are on my list too. You make everything look exquisite LL!
I love Hatch chilies. I grew up in the Southwest where they were available. I now live in NYC, and I don’t know if they are available fresh…I might have to settle for canned. Thanks for the recipe and beautiful photos.
What a great combination of flavors, colors and textures – these are truly ultimate!
These are gorgeous…I mean really gorgeous 🙂 What great flavor and textures, perfect…
LL,
I love legumes too….and you know how I feel about crostini!
This looks fabulous!
Happy Rosh!
Stace
Wow these look amazing… way too close to lunch to see this recipe! I love the different layers of flavor you’ve put together. They look incredible!