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From the Kitchen: Herbed White Bean Crostini

April 26, 2012

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.

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14 Comments leave one →
  1. madamecroquette permalink
    April 26, 2012 12:23 am

    Definitively going to try it!

  2. April 26, 2012 2:19 am

    This sounds right up my alley–am going to try it!

  3. April 26, 2012 3:59 am

    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 :)

    • love and cupcakes permalink*
      May 4, 2012 3:52 pm

      Have your tried the olive bread at Trader Joe’s? So good!

  4. April 26, 2012 6:23 am

    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. ;)

  5. April 26, 2012 6:18 pm

    Reblogged this on mealsfromthemarket and commented:
    So we tried this recipe out this evening with our quiche

  6. April 29, 2012 12:23 am

    That looks really really scrumptious.

  7. May 3, 2012 6:37 pm

    This sounds so delicious! I’ll for sure have tot ry it

    • love and cupcakes permalink*
      May 4, 2012 3:53 pm

      Oh, it was so good Jacquelyn! You should definitely give this recipe a try. Hope you enjoy!

Trackbacks

  1. week of April 22 – 28… a week in review « mealsfromthemarket
  2. April 22 – 28 : MENU IN REVIEW « mealsfromthemarket
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