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Categories:Viewed: 12 - Published at: 5 years ago
Ingredients
- 2 1/2 teaspoons extra-virgin olive oil
- 2 small garlic cloves, minced
- Salt and freshly ground black pepper
- Twelve 1/4-inch-thick baguette slices
- 2/3 cup rinsed and drained cannellini beans (from a 14-ounce can)
- 1/4 teaspoon finely chopped rosemary
- Large pinch of crushed red pepper
Method
- Preheat the oven to 375.
- In a small bowl, combine 2 teaspoons of the oil with half of the garlic and season with salt and black pepper.
- Brush the baguette slices with the garlic oil and arrange them, oiled side down, on a baking sheet.
- Toast for about 7 minutes, or until lightly browned and crisp.
- Meanwhile, in a food processor, combine the beans, rosemary and crushed red pepper.
- Add the remaining garlic and 1/2 teaspoon of oil, season with salt and process until smooth.
- Spoon the bean puree onto the toasts and serve.
