Roasted Garlic & White Bean Crostini with Fresh Herbs
10min
25min
1
264
Chef's Note
For the best flavor development, try roasting the garlic a day ahead and refrigerating it overnight. The mellow, sweet notes will intensify, creating a more complex spread. Just bring to room temperature before using.
Tags
Ingredients
1/2 bulb whole garlic bulb
2 teaspoons olive oil
1/3 cup canned cannellini beans
1 teaspoon lemon juice
1/2 teaspoon fresh rosemary
1/2 teaspoon fresh thyme leaves
1 tablespoon fresh parsley
2 slices whole grain baguette
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pinch red pepper flakes
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cut the top off 1/2 bulb of garlic to expose the cloves. Place on a small piece of aluminum foil, drizzle with 1 teaspoon of olive oil, and wrap tightly.
- 3
Roast the garlic in the preheated oven for 20-25 minutes until cloves are golden and soft.
- 4
While the garlic roasts, drain and rinse 1/3 cup of cannellini beans. Pat dry with paper towels.
- 5
When garlic is cool enough to handle, squeeze the roasted cloves into a food processor.
- 6
Add the cannellini beans, 1 teaspoon of olive oil, 1 teaspoon of lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the food processor.
- 7
Pulse until smooth but still slightly textured, scraping down the sides as needed.
- 8
Finely chop 1/2 teaspoon fresh rosemary, 1/2 teaspoon fresh thyme leaves, and 1 tablespoon fresh parsley.
- 9
Slice the whole grain baguette into 2 half-inch thick slices and toast until golden and crisp.
- 10
Spread the white bean mixture evenly over the toasted baguette slices.
- 11
Sprinkle with the chopped herbs and a pinch of red pepper flakes.
- 12
Serve immediately while the toast is still warm and crisp.
Nutrition Information (per serving)
264
17g
30g
9g
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