Another year, another annual appetizer and dessert potluck. Since the avocado and tomato crostini that I made for last year's event were a hit, I wanted to make something in a similar vein. I was inspired by Braisen Woman's creamy white bean spread, which I've been eying for a few months now. In the original recipe, the spread is used as an element of a tomato sandwich. Unfortunately, tomato season in Minnesota is still a couple months away, so I decided to use the bean spread to top crostini, with a garnish of chives for a touch of color and freshness.
I used about two-thirds of the spread for the crostini and used the leftover spread for paninis the next day. Delicious as the spread is on crostini, it's even better on paninis: when slightly warmed, the texture is silky smooth and the herb flavor becomes more pronounced.
Adapted from Braisen Woman
Yield: about 24 crostini, with additional bean spread
- one large loaf of French bread, cut diagonally into 1/4 inch slices
- 2 tablespoons olive oil, more if needed
- chopped chives
- 15-ounce can cannellini beans, rinsed and drained
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon dried Herbs de Provence
- 1/4 teaspoon salt
Preheat oven to 350 degrees Fahrenheit. Lightly brush both sides of each slice of bread with olive oil. Place bread on baking sheets and bake until golden and toasted, about eight minutes.
Meanwhile, combine beans, lemon juice, 2 tablespoons of olive oil, garlic, Herbs de Provence, and salt in a food processor. Process until smooth.
Spread toasts with bean spread and garnish with chives.