I saw these little guys in a recent issue of BH&G, and thought they were just so cute. They were featured with some other yummy bbq recipes and I thought they would be perfect for our 4th of July meal.
My sister had some very delicious White Bean Hummus with Basil and Pine Nuts from Trader Joe's, so I just used that instead of making my own white bean spread. I also just roasted my veggie slices in the oven instead of on the grill and it worked out great.
I thought these were the perfect size to eat in a couple of bites and they would make a great snack. Plus they can be made ahead and chill out in the fridge for a couple of hours.
Easy and delicious is just the way my summer is going. (Too bad all of that is going out the window since school starts in 10 days. We aren't ready!)
Garden Sliders adapted from Better Homes and Garden Magazine
- 1 15- to 16-oz. can Great Northern or cannellini beans, rinsed and drained
- 2 Tbsp. olive oil
- 2 cloves garlic, minced (1 tsp.)
- 1/2 tsp.Italian seasoning, crushed
- 1 medium yellow summer squash, cut into 1/4-inch-thick slices
- 24 1/4-inch-thick slices baguette
- 2 medium roma tomatoes, cut in 1/4-inch-thick slices
- 1 small cucumber, cut into 1/4-inch-thick slices
- Small celery top sprigs, small tomato wedges, and/or pickle slices (optional)
1. For bean spread, in blender or food processor combine beans, 1 tablespoon of the oil, the garlic, and Italian seasoning. Cover; blend or process until smooth. Season with salt and ground black pepper.
2. To grill squash, toss squash slices with remaining tablespoon olive oil. Place in a grill basket. Place basket directly over medium coals for about 5 minutes or just until squash is tender, turning once.
3. Spread one side of each bread slice with bean spread. Top half of the bread with tomato, squash, and cucumber slices. Top with remaining bread slices, spread side down. Secure sandwiches with wooden picks. Top with celery sprigs, tomato wedges, and/or pickle slices. Makes 12 appetizers-size sandwiches.Make-Ahead:Make the bean spread up to 2 days ahead; refrigerate, covered. Slice vegetables up to 24 hours ahead. Assemble sliders 2 hours ahead