Ingredients
White Bean Salad
- 120 grams cannellini beans
- 1 tbs lemon zest
- 1 tbs of lemon juice
- 2 cloves garlic minced or grated
- 1 tbs of finely chopped parsley
- Salt and pepper to taste
- 1 tbs of extra virgin olive oil
White Bean Puree
- 120 grams cannellini beans
- pinch of salt
- 2 tablespoons of olive oil
- 1 tablespoon lemon juice
Crostini
- 1 French baguette sliced into rounds
- Extra-virgin olive oil spray
- salt
Instructions
Prepare White Bead Salad
- Drain and rinse the cannellini beans thoroughly, set half aside for the puree.
- Combine 1/2 the cannellini beans, zest, juice, garlic parsley, salt, pepper and oil in a bowl and stir to combine. Set aside until needed.
Prepare the White Bean Spread:
- In a food processor, combine the cannellini beans beans, a pinch of salt and olive oil and process until the mixture is smooth and creamy+ then stir through lemon juice.
Make the Crostini:
- Preheat your oven to 375°F (180°C).
- Place the baguette slices on a baking sheet.
- Spray each slice with olive oil on both sides and sprinkle with salt.
- Toast the baguette slices in the preheated oven for about 5 minutes or until they are just golden brown.
- Allow to cool on the tray.
Assemble the Crostini:
- Spread a generous amount of the white bean mixture onto each toasted baguette slice.
- Top with a little of the white bean salad and serve immediately.
Video
Nutrition
Calories: 151kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 258mg | Potassium: 50mg | Fiber: 2g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg