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
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
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.