White Bean and Sun-Dried Tomato Crostini
Appetizers Quick Recipes Fasting Recipes Vegetables Sandwiches
I hope you've had time to dry your tomatoes by now - for us they make a great appetizer every day. Yesterday I made these little crostini in no time and no one guessed the spread was made from beans 😉 It's smooth, aromatic and slightly tangy, combining perfectly with the sweetness of the tomatoes.
Ingredients
1 can white beans 450g (or 250g cooked beans)
5 tablespoons olive oil
2 tablespoons lemon juice
1/2 small onion
2 small cloves garlic
1 sprig fresh thyme
2 pinches dried oregano
salt, pepper
sun-dried tomatoes in oil
1 baguette
How to prepare white bean and sun-dried tomato crostini
- Drain the beans if using canned. Chop the garlic, onion and thyme.
- Put all ingredients (except the baguette and tomatoes) in a blender and mix until it becomes a fluffy paste. If necessary, add 1-2 tablespoons of the bean liquid.
* the paste keeps about 1 week in the refrigerator
** another option is to blend the sun-dried tomatoes (4-5 pieces) into the bean paste - Cut the baguette into slices (slightly on the diagonal) and toast them in a toaster or in the oven.
- Spread each slice with bean paste and place a sun-dried tomato on top.
