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January 3, 2008

Garlicky White Bean Spread on Crostini

If you like garlic, you'll love this tangy spread

Rory Freedman and Kim Barnouin

white bean dip with bread

Jill Chen/iStockphoto

Serves 12

1 (15-ounce) can cannelloni beans, drained
2 to 4 cloves garlic
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon fine sea salt, or more to taste
1/8 teaspoon pepper
2 teaspoons chopped fresh Italian parsley, basil, or a combination
Additional chopped fresh Italian parsley or basil, or diced roasted red peppers for garnish (optional)

About 40 crostini (recipe in Skinny Bitch In the Kitch, or store bought)

In the bowl of a food processor, combine the beans, 2 cloves of garlic, lemon juice, olive oil, salt and pepper. Puree, stopping to scrape the bowl as needed. Taste, and add more garlic or salt as desired.

Stir in the 2 teaspoons of chopped parsley and/or basil.

Top each of the crostini with about 2 teaspoons of the bean spread. Top the spread with a sprinkle of chopped herbs or a couple pieces of diced peppers, if desired. Arrange the crostini on a platter and serve.

Tip: If you don't feel like laboring over 40 appetizers, serve the bean spread in a bowl and arrange the crostini alongside.

Courtesy of Rory Freedman and Kim Barnouin, authors of Skinny Bitch In the Kitch. 

For even more vegetarian recipes, check out VegRecipes.org.

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