Crostini with White Bean Puree
By America's Test KitchenPublished on June 1, 2011
Yield
Makes 20 crostini
Ingredients
Before You Begin
In a tasting of several brands of canned cannellini beans, our favorite brand was Progresso. This crostini topping is the lean and calls for a drizzle of extra-virgin olive oil to add a bit of richness. We like to use our Crostini for this recipe, but you can also use another recipe or store-bought.
Instructions
- Process two-thirds of the beans with 2 tablespoons of the oil, the water, lemon juice, garlic, and parsley in a food processor until smooth, about 10 seconds. Scrape down the sides of the workbowl, add the remaining beans, and pulse to incorporate them, but do not make the puree perfectly smooth--about five 1-second pulses. To serve, spread the dip onto the bread slices and drizzle the remaining 2 tablespoons of oil over the crostini.
Yield
Makes 20 crostiniIngredients
Ingredients
Ingredients
Why This Recipe Works
We used canned cannellini beans in our crostini with white bean puree recipe to save time. We found that just one clove of garlic and 1 tablespoon of lemon juice contributed the right amount of flavor to the white bean puree recipe. Olive oil also lent flavor and loosened the puree’s texture, but we found that adding too much made the puree taste too strongly of the oil. To attain the texture we wanted without too much oil, we cut it with a couple spoonfuls of water. Chopped parsley freshened the topping and brought some welcome color to the otherwise monochromatic spread.
Before You Begin
In a tasting of several brands of canned cannellini beans, our favorite brand was Progresso. This crostini topping is the lean and calls for a drizzle of extra-virgin olive oil to add a bit of richness. We like to use our Crostini for this recipe, but you can also use another recipe or store-bought.
Instructions
- Process two-thirds of the beans with 2 tablespoons of the oil, the water, lemon juice, garlic, and parsley in a food processor until smooth, about 10 seconds. Scrape down the sides of the workbowl, add the remaining beans, and pulse to incorporate them, but do not make the puree perfectly smooth--about five 1-second pulses. To serve, spread the dip onto the bread slices and drizzle the remaining 2 tablespoons of oil over the crostini.
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