Recipes Appetizers Salsas Dips and Spreads Crostini with White Bean Puree
Crostini with White Bean Puree

Crostini with White Bean Puree

Crostini with White Bean Puree is rated 4.0 out of 5 by 1.
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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 10

These white bean crostini are shown alongside our Tapenade Crostini. Serve them together for a dramatic presentation.

Ingredients:

  • 3/4 cup extra-virgin olive oil, plus more for
      drizzling
  • 3 garlic cloves, minced, plus 1 whole clove,
      peeled
  • 2 1/2 cups cooked white beans, or drained and
      rinsed canned beans
  • 2 tsp. minced fresh rosemary
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground pepper, to taste
  • 1 baguette, cut into 1/4-inch rounds
  • 2 Tbs. minced fresh flat-leaf parsley
  • Parmigiano-Reggiano cheese, shaved into strips
      with a vegetable peeler, for garnish

Directions:

In a small fry pan over medium heat, warm 1/2 cup of the olive oil. Add the minced garlic and cook until fragrant, about 1 minute. Remove from the heat and pour into a liquid measuring cup.

In a food processor, combine the white beans, rosemary and lemon juice. Pulse until the beans are partially pureed, 5 to 10 seconds. With the motor running, pour in the garlic oil and process until a smooth puree forms, 5 to 10 seconds more. Season with salt and pepper. Set aside.

Preheat an electric panini press to medium-high heat according to the manufacturer's instructions.

Arrange the baguette slices on a baking sheet and brush them lightly on both sides with the remaining 1/4 cup olive oil. Working in batches, grill the bread on the preheated panini press according to the manufacturer's instructions until lightly golden and crisp, about 3 minutes.

Transfer the crostini to a platter and lightly rub the top of each slice with the whole garlic clove. Spread about 1 1/2 Tbs. of the white bean puree on each crostini and sprinkle with the parsley. Garnish with a shaving of the cheese and drizzle with olive oil. Makes 24 crostini.
Williams-Sonoma Kitchen.
Rated 4 out of 5 by from Quick, easy and elegant This is a quick and easy spread. I used 2-15 oz cans of small white beans which was a little over 2 1/2 cups but just add a bit more lemon juice, salt and pepper and its perfect. Its really delicious! Would make again and again.
Date published: 2014-11-20
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