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Ingredients

  • 1 baguette, cut on an angle in 1/4-inch slices (18 slices)
  • 4 teaspoons extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 1 garlic clove, cut into halves
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons minced fresh garlic
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon finely grated lemon rind
  • 1/4 teaspoon coarse salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 400F.
  2. To prepare the crostini, brush baguette slices on both sides, and arrange on a rimmed baking sheet. Sprinkle very lightly with salt. Bake until beginning to crisp and color, 6 to 8 minutes. Rub crostini immediately with the cut garlic clove.
  3. To prepare the spread, warm 2 tablespoons olive oil in a heavy skillet over low heat. Add garlic and sauté 1 minute. Add drained beans and sauté 2 minutes more. Remove from heat. Mash the beans with the back of a fork to make a rough purée.  Add remaining 2 tablespoons olive oil, lemon juice, rosemary, lemon rind, salt and pepper. Thin the purée with 1 to 2 tablespoons warm water, as desired.
  4. Transfer spread to a serving bowl, garnish with a rosemary sprig, and serve warm with the crostini.
Recipe by Laraine Perri  

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The recipe was originally published as White Bean and Rosemary Crostini on Relish.com

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