Recipe 22.2: Crostini with White Bean Puree and Diced Tomatoes

January 23, 2011 in Appetizers, The Weekly Menus and Recipes, Vegetarian

We ate this meal on an evening when we were looking for something a bit lighter than usual and it truly was the perfect meal. This would also be great as an appetizer for a party, or as a side for meat if you wanted a larger meal. It’s chock full of healthy fats, nutrients, and fiber; you’ll feel so Mediterranean!

Ingredients:

1 baguette

1 lemon

1 can Great Northern Beans, drained and rinsed

1/2 bunch parsley, chopped

4 cloves garlic, minced

1 tsp. salt

1/4 tsp. freshly ground black pepper

1 tsp. dried basil

olive oil

1 can diced tomatoes, drained

Directions:

Preheat broiler to low. Lay out baguette slices on a baking sheet and drizzle with olive oil.

Place on top rack of oven, around 6 inches from broiler. Allow to toast until lightly golden.

While bread toasts, heat 2 tbs. olive oil in a medium skillet over medium heat. Add garlic and heat until fragrant, 2-3 minutes. Add beans, salt, and pepper and stir to combine. Stir in chopped parsley and dried basil. Use a potato masher (or a fork) to mash beans, then remove from heat.

Top baguette slices with around 2 tbs. of the bean mixture, then top that with around 1 tbs. diced tomatoes. Serve immediately.


Recipe 22.2: Crostini with White Bean Puree and Diced Tomatoes

3 Comments

    1. admin says:

      This was so good, can you make another batch?

    2. Jason says:

      Oops, that one was me…

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Recipe 22.2: Crostini with White Bean Puree and Diced Tomatoes

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