White Bean Crostini

So creamy and crunchy at the same time

We made this appetizer on a night friends were coming over. We kept sampling, and sampling, and sampling some more. We still had some when they arrived, but it’s a good thing we were serving a big meal.

White Bean Crostini

• roughly 1/2 loaf of French or sourdough bread
• 2 cups small white beans, such as navy
• 5 cloves of garlic paper removed
• 1 leek
• 2 tbsp rosemary or oregano, chopped fine
• salt/pepper
• olive oil

Slice bread thin and then cut each slice in quarters. Toast in an oven set to 350 until golden, about 10 minutes. Soak beans overnight or for at least four hours. Cook with about half a teaspoon of salt until tender. As beans are cooking, take a square of aluminum foil and drizzle a bit of olive oil in the center. Place the garlic cloves in the center and fold the sides up to create a pocket. Cook at 350 until tender and fragrant, about 30 minutes. Puree half the beans with the garlic, olive oil and, if needed, water from the beans. Use just enough of each to blend the beans. Set mix aside. Dice leek very small and saute until tender. Mix cooked leeks with whole beans and herbs. Add, olive oil, salt and pepper to taste. Spread each crostini with the bean puree then top with the whole bean mix. Push the beans into the puree so they won’t fall off when you go to eat them. Serve at room temperature.

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