White Bean and Rosemary Crostini

Ingredients

• 1 small Baguette
• 1 15-ounce can Canned White Beans (Cannellini)
• 1 tablespoon Fresh Rosemary
• 1 clove Garlic
• 3 tablespoons Olive Oil
• 1 teaspoon Lemon Juice
• 1/4 teaspoon Salt
• 1/8 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Slice the baguette into 1.27 cm thick rounds.
3. 3Brush the baguette slices with olive oil and bake for 5-7 minutes, or until lightly golden.
4. 4While the bread is toasting, prepare the white bean puree.
5. 5Drain and rinse the white beans.
6. 6In a food processor, combine the white beans, rosemary, garlic, 2 tablespoons of olive oil, lemon juice, salt, and pepper.
7. 7Process until smooth and creamy, adding a little water if needed to reach the desired consistency.
8. 8Spread the white bean puree onto the toasted baguette slices. Serve immediately.

Related Guides