Quick and easy and good. The white bean/thyme crostini were great with the pasta & asparagus. Tasty way to add a few beans to a meal. Would make crostini again to pair with other veggie entrees.
Pasta with Asparagus, Pancetta, and Pine Nuts Menu
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.
Cooking Light, March 2010
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carolfitz Posted: 06/19/11 Worthy of a Special Occasion