Cooking at Home: White bean puree on crostini

By: Chef Dan Eaton

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SERVES:

18-24

INGREDIENTS:

1 15-ounce can white beans, well drained but not rinsed
1/2 small clove garlic
1 Tbs fresh chopped rosemary
2 Tbs lemon juice
1/4 cup grated parmesan cheese

Approx. 18-24 bite size crostini, toasted

Marinated artichoke hearts, sliced (6-8 whole hearts total)
Sundried tomato strips, approx. 1/3 cup (olive oil cured are best for this)
More grated cheese for optional garnish

PROCEDURE:

Add the well drained beans to a food processor and add half of a small clove of garlic, about 1 Tbs of fresh chopped rosemary, squeeze a couple of Tbs of fresh lemon juice into that, add 1/4 cup of grated parmesan cheese and put the lid on top.

Turn the machine on and start adding a slow drizzle of extra virgin olive oil until it gives the puree a nice smooth consistency. You'll probably need 1/3-1/2 cup olive oil total.

While those flavors are coming together for a few minutes slice the country bread into 3/4 to 1-inch thick pieces, appetizer size. Place those on a baking tray and pop them underneath the broiler to brown up.

You'll want to flip them over at some point, so they're a nice golden brown on both sides and when you're happy with that, it's time to assemble the appetizer.

Top each crostini with a dollop of the white bean puree and add an optional slice of marinated artichoke heart and a couple of sundried tomato strips and you could finish with another sprinkling of grated parmesan cheese if you like.