From the Kitchen: Herbed White Bean Crostini
During our little road trip last week, we had the best lunch at Cibo in Sausalito and I haven’t been able to shake the craving for their white bean crostini (which was a surprise side dish that came with the quiche I ordered). So, yesterday, I attempted my own version and served us up a tasty, garlicky, herbed, white bean crostini lunch. I’ll admit it wasn’t as divine as Cibo’s was (theirs has magic in it), but it was delicious nonetheless. And so SO easy to throw together, I had lunch ready in about 15 minutes! This crostini has definitely landed a spot in our meal rotation. Recipe after the jump. xoxo!
Herbed White Bean Crostini (adapted from Food & Wine)
Makes about 12 crostini
Ingredients
1 15oz can cannellini beans, drained and rinsed (reserve the liquid)
3 teaspoons extra-virgin olive oil
1/2 teaspoon lemon juice
Twelve 1/4″ thick baguette slices (I used Trader Joe’s olive baguette…a favorite of ours)
2 garlic cloves, minced
1/8 teaspoon finely chopped rosemary
1/8 teaspoon finely chopped thyme
Large pinch of crushed red pepper
salt and pepper
Directions
Preheat the oven to 375°.
Combine 2 teaspoons of the oil with 1 clove of minced garlic and season with salt and black pepper. Brush the baguette slices with the garlic oil and arrange them, oiled side down, on a baking sheet. Toast for about 7 minutes, or until lightly browned and crisp.
Meanwhile, in a food processor, combine the beans, herbs, lemon juice and crushed red pepper. Add the remaining garlic and 1 teaspoon of oil, and process until smooth. Add a little bit of the reserved liquid to thin the puree if needed. Season to taste. Spoon the bean puree onto the toasts and serve.
Note: since the beans are fully cooked, you can forego dirtying your food processor and use a potato masher or fork. You may not get a super smooth consistency, but it won’t affect the taste and it’ll certainly save you a few extra dishes. I think I’ll do this next time.
Definitively going to try it!
This sounds right up my alley–am going to try it!
I agree that the olive baguette is the perfect bread for this white bean spread. I would definitely eat this for lunch or a light dinner :)
Have your tried the olive bread at Trader Joe’s? So good!
we are making quiche tonight (an asparagus/artichoke quiche) this sounds like a wonderful accompaniment… now to see if I can find these beans I have never heard of. ;)
Reblogged this on mealsfromthemarket and commented:
So we tried this recipe out this evening with our quiche
That looks really really scrumptious.
Thank you!
This sounds so delicious! I’ll for sure have tot ry it
Oh, it was so good Jacquelyn! You should definitely give this recipe a try. Hope you enjoy!