Braden Family Cookbook

Chuck Braden

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WHITE BEAN CROSTINI WITH ROSEMARY         

 (4 servings)      

 2 ½ 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 ½ tsp. of oil.  Process until smooth.  Add salt and pepper as needed.