Braden Family Cookbook

Chuck Braden

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WHITE BEAN CROSTINI WITH ROSEMARY         

 (4 servings)      

 2 tsp. extra virgin olive oil

2 cloves garlic, minced

salt and fresh ground pepper

12 1/4-inch thick baguette slices

2/3 cup rinsed and drained cannellini beans from a 14-ounce can

1/4 tsp. finely chopped fresh rosemary

large pinch of crushed red pepper

Preheat oven to 375.  In a small bowl, combine 2 tsp. of the oil with half of the garlic and season with a little salt and pepper.  Brush the baguette slices with the garlic oil and arrange them, oiled side down, on a baking sheet.  Toast for about 7 minutes, or until lightly browned and crisp. 

In a food processor, or mortal and pestle or china cap, combine the beans, rosemary and crushed pepper, garlic and tsp. of oil.  Process until smooth.  Add salt and pepper as needed.

 Spoon bean puree on toasts and serve.