Roasted Garlic & White Bean Crostini with Fresh Herbs
10min
35min
1
264
Chef's Note
For the best flavor development, roast the garlic a day ahead and refrigerate it. The roasted garlic paste will keep for up to 3 days and actually improves in flavor, making this recipe quicker to prepare when you're ready to enjoy it.
Tags
Ingredients
1 small whole garlic head
2 teaspoons olive oil
1/2 cup 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 slices
1/4 teaspoon sea 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 the garlic head to expose the cloves. Place on a small piece of aluminum foil, drizzle with 1 teaspoon of olive oil, and wrap tightly. Roast in the oven for 30 minutes until soft and golden.
- 3
While the garlic roasts, drain and rinse 1/2 cup of cannellini beans. Pat dry with paper towels.
- 4
Finely chop the fresh herbs (rosemary, thyme, and parsley), keeping them separate.
- 5
Once the garlic is roasted and cooled slightly, squeeze the soft cloves into a food processor or bowl.
- 6
Add the cannellini beans, 1/2 teaspoon of rosemary, 1/2 teaspoon of thyme, 1 teaspoon of lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the garlic. Process until smooth (or mash by hand if using a bowl).
- 7
Slice the baguette into 2 half-inch thick pieces. Brush with the remaining 1 teaspoon of olive oil and toast in the oven for 5 minutes until golden and crisp.
- 8
Spread the white bean mixture evenly on the toasted baguette slices.
- 9
Garnish with fresh parsley, a pinch of red pepper flakes, and an extra drizzle of olive oil if desired (not included in nutrition calculations).
- 10
Serve immediately while the crostini is still warm.
Nutrition Information (per serving)
264
17g
30g
9g
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