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CROSTINI WITH WHITE BEANS
a 15- to 16-ounce can white beans 2 garlic cloves 1 1/2 teaspoons fresh lemon juice 1/4 cup extra-virgin olive oil six 1/4-inch-thick slices rustic Italian bread chopped fresh flat-leafed parsley or basil leaves
Preheat oven to 350F. Rinse and drain beans. In a food processor mince garlic and purée with beans, lemon juice, and 1 tablespoon oil until smooth. Toast bread and drizzle with 2 tablespoons oil. Divide purée among toasts and. Drizzle remaining tablespoon oil over crostini and garnish with parsley.
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