Tuesday, February 3, 2009

Kiss the Cook 1

White Bean Crostini

2 cans of cannolini beans (drained and rinsed)

2 garlic cloves, grated

2 sprigs of rosemary, finely chopped

1 to 1-1/2 tsp. red pepper flakes (or to taste)

1 lemon, zested (+ the juice of half)

3 Tbsp. olive oil

balsamic vinegar to drizzle

salt and pepper to taste

1 french baguette, sliced into rounds, brushed lightly with olive oil and toasted in oven (350 for about 5 minutes)

In a medium-sized bowl, combine all of the ingredients except for the balsamic. Using the back of a spoon, lightly mash the beans while keeping the majority of them whole. Season with salt and pepper and test for seasoning. Spoon a heaping tablespoon of white bean mixutre onto the toasts and finish with a tiny drizzle/drop of balsamic vinegar.

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