This appetizer is the perfect addition to your summer soirée buffet table. It’s extremely easy to prep, and the bean mixture can sit in the fridge so batches can be easily made on demand – cutting out uneaten bites and wasted food. Just multiple the recipe (which serves 4) to fit your party size!
If you aren’t the hostess with the mostest, your family will love this quick bite to settle their growling tummies. It’s a great way to start a nice summer meal with a bottle of cold white wine from Dallas Fine Wine & Spirits.
Crostini with White Bean Puree and Beecher’s Flags
Serves 4
Artizone.com Ingredients:
1 Baguette from Empire Baking Company, sliced
1 Tbsp. Arbosana Varietal US Extra Virgin Olive Oil from Texas Olive Ranch
4 Oz Beecher’s Flagship Truckle from Scardello, grated
1 Oz Parsley from From The Grocer, minced
From your pantry:
1 can white kidney/cannellini beans
Preheat the oven to 350°. Place the baguette slices on a baking sheet and toast in the oven until golden-brown, about 5 minutes. Remove from the oven and let cool slightly.
Meanwhile, place the beans in a mini food processor with the olive oil and pulse until they form a smooth purée. Spread about one tablespoon of the purée on each slice, top with some of the grated cheese, and sprinkle with parsley. Serve.
Total Time: 15 minutes
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This recipe was created by Emily Wise Miller.
Emily Wise Miller has written on food and travel for national publications such as Saveur, Elle Décor, Salon.com, and the San Francisco Chronicle. In addition, she has worked as an in-house editor for companies such as Fodor’s Travel Guides, Chronicle Books, and Weldon Owen Publishers in San Francisco, where she edited nearly a dozen cookbooks under the Williams-Sonoma brand. Miller is the author of the books The Food Lover’s Guide to Florence (Ten Speed, 2003 and 2006), Top Chef Quickfire, and How to Cook Like a Top Chef. She lives and cooks in Dallas with her two children and her husband, an art historian.
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