Italian White Bean Crostini
Ingredients:
White Bean Puree:
2 tablespoons olive oil
3 large cloves chopped garlic
½ large yellow onion, chopped
1 ½ teaspoon salt
1 tablespoon dried basil (can use a handful of fresh basil if you have it)
2 cups white beans (about 2- 14ounce cans, I used white beans I cooked myself)
Heart of one well cooked artichoke finely chopped or about 4 canned hearts (optional)
Roasted red pepper for garnish (optional)
Crostini:
1 whole wheat baguette, thinly sliced
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon salt
Directions
1. Preheat the oven to 350 degrees Fahrenheit
2. Place baguette slices on a large baking sheet. In a small bowl, combine the remaining crostini ingredients and mix well. Drizzle the mixture evenly over the top of the baguette slices and bake for about 8 minutes or until the slices are crispy.
3. In a large skillet over medium heat, add the olive oil and heat for about 30 seconds. Add the garlic, onion and salt; cook for about 5 minutes or until the onions are translucent. Add basil and cook for another minute.
4. Add the white beans to the skillet and heat for about another minute. Remove from heat.
5. Use and immersion blender to puree the ingredients, if you don’t have an immersion blender, pulse in a food processor for about 10 or so seconds. Taste to make sure the seasoning is to your liking, you may need to add more salt.
6. Add the chopped artichoke and mix together by hand
7. Place a large dollop of puree on each crostini and garnish with roasted red pepper.
Makes about 24
.
