Photo: Randy Mayor; Styling: Cindy Barr


Pasta with Asparagus, Pancetta, and Pine Nuts


White Bean and Thyme Crostini
Arrange 8 (1/4-inch thick) baguette slices on a baking sheet; brush with 2 teaspoons extra-virgin olive oil. Bake at 475 º or 4 minutes or until golden. Sauté 1/2 teaspoon minced garlic in 2 teaspoons extra-virgin olive oil for 30 seconds or until fragrant. Stir in 1/3 cup rinsed and drained cannellini beans, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper; mash with fork. Add 1 tablespoon warm water and 1/2 teaspoon fresh lemon juice. Spread 1 teaspoon on each baguette slice; sprinkle evenly with 1 teaspoon fresh thyme leaves.

March 23, 2010

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