White Bean and Tomato Crostini
- 1 small baguette, sliced into 12, 1/2” slices
- 1 can white cannellini beans
- ¼ cup Garlic Olive Oil (divided)
- 2-3 Tbsp Sicilian Lemon White Balsamic
- salt and pepper
- 1 pinch cayenne
- ¼ cup parmesan cheese, fresh grated
- 10-12 grape tomatoes, quartered
- ½ cup toasted pine nuts
- a bunch of fresh basil, chopped
- additional Sicilian Lemon White Balsamic for drizzling
- Preheat the oven to 350 degrees F. Place baguette slices on a cookie sheet and brush lightly with Garlic Olive Oil and then sprinkle with salt and pepper. Bake for a few minutes until the bread begins to just brown on the edges. Take out of oven and cool. Set aside.
- In the bowl of a food processor place the white beans, remaining Garlic Olive Oil, salt, pepper, Sicilian Lemon White Balsamic, and the cayenne. Add the parmesan cheese. Turn food processor on and process until a thick “dip” forms. If more liquid is needed add a little water or broth to the mixture until desired consistency.
- To make the crostini, spread the bean mixtue on the bread slices, then top with the chopped tomatoes. Sprinkle with the toasted pine nuts and top with fresh basil. Drizzle with remaining Sicilian Lemon White Balsamic.
This makes enough for four people (2-3 crostini each).
Note: if there is any dip left, it stores well in the fridge for 5-7 days. It makes a great dip with fresh veggies or with crackers!