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Italian White Bean Crostini

What you need: 

Crostini:
1 whole wheat baguette, thinly sliced
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt White Bean Puree:
2 tablespoons olive oil
3 large cloves garlic, minced
1/2 large yellow onion, chopped
1 1/2 teaspoons salt
1 tablespoon dried basil or handful fresh basil
2 cups cooked white beans or about 2 (14 ounce) cans (I used white beans I cooked myself)
1 well cooked artichoke heart, finely chopped or about 4 canned hearts, optional
roasted red pepper, for garnish, optional

What you do: 

1. Preheat the oven to 350 degrees Fahrenheit. Place baguette slices on a large baking sheet. In a small bowl, combine the remaining crostini ingredients and mix well.
2. Drizzle the herb mixture evenly over the top of the baguette slices and bake for about 8 minutes or until the slices are crispy. For puree, in a large skillet over medium heat, add the olive oil and heat for about 30 seconds.
3. Add the garlic, onion and salt; cook for about 5 minutes or until the onions are translucent. Add basil and cook for another minute. Add the white beans to the skillet and heat for about another minute.
4. Remove from heat. Use an immersion blender to puree the ingredients. If you don’t have an immersion blender, pulse in a food processor for about 10 or so seconds. Taste and adjust seasoning, if needed.
5. Add the chopped artichoke and mix together by hand. Place a large dollop of puree on each crostini and garnish with roasted red pepper, if desired.
Source of recipe: www.luxhippie.com

Preparation Time: 
5 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
24
Recipe Category: 

SO HOW'D IT GO?

what is "thyme" Thanks -  Setia 

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If you are making this as an appetizer, don't expect to save room for the main course!  This was delicious! 

I used less salt as a personal preference and I found it easier to brush on the herby oil mixture rather than drizzling it on the bread. Other than that I followed the instructions exactly.

I had quite a bit of the bean mixture left over, and my slices were heaping with it, so next time I may half it and choose a slightly smaller baguette.  I'm going to wow my book club next meeting with this fabulous recipe. Thank you!

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Just made them and they were really good! I made some with just the bean mixture, no artichoke to see how it would taste and still packed alot of flavor!  :)

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