Crostini With White Bean Puree
This recipe is a delightful twist on classic crostini, featuring a smooth and flavorful white bean puree infused with aromatic garlic and rosemary. The creamy bean spread is spread generously on crispy baguette slices and finished with a sprinkle of fresh parsley, shaved Parmigiano-Reggiano cheese, and a final drizzle of olive oil. These elegant crostini are perfect for serving as an appetizer at your next gathering or as a tasty snack any time of the day.
— Constant Cookbook
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
Instructions
- 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.
Comments
No comments found.