White bean and sundried tomato crostini
Makes about 2 dozen
This recipe is from Kimberly Morales, author of the Poor Girl Eats Well food blog.
1 french baguette, cut into 1-inch rounds
1 teaspoon riesling grapeseed oil (for brushing)
2 cans white cannellini beans, drained (with about 1 tablespoon of liquid reserved)
2 tablespoons riesling grapeseed oil, divided
1 large clove of garlic, minced
1/8 teaspoon Meyer lemon juice
Salt and pepper to taste
2-3 tablespoons chopped sundried tomatoes (about 4-6 whole ones)
Chopped or sliced sundried tomatoes, for garnish
Fresh rosemary sprigs (optional for garnish)
Preheat the oven to 400 degrees. Place the bread rounds on a baking sheet and brush lightly with the first tablespoon of grapeseed oil. Bake until golden brown, about 7-8 minutes.
In the meantime, combine the drained beans, 1/2 tablespoon of grapeseed oil, garlic, lemon juice and salt and pepper in a bowl. Mix well. Reserve about 1/2 cup of whole beans in a small bowl, then transfer the remaining beans and the sundried tomatoes to a blender. Purée until almost smooth, drizzle the remaining tablespoon of grapeeed oil into the bean mixture, then finish puréeing until smooth. (If the mixture seems a bit dry, add the reserved liquid from the beans to moisten it up.)
Assemble the crostini by spreading a generous amount of bean spread on each toasted bread round. Top with a few of the reserved marinated beans and a couple pieces of sliced sundried tomatoes. Grind plenty of fresh ground pepper on top, garnish with a sprig of rosemary and if you're up to it an extra drizzle of riesling oil.