Crostini with Sun-Dried Tomato and White Bean Spread |
|
 |
Prep Time: 2 Minutes Cook Time: 8 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Ingredients:
8 (1/2-inch-thick) diagonally-cut baguette slices |
1 cup canned cannellini beans, rinsed and drained |
1 1/2 tablespoons extra-virgin olive oil |
1 tablespoon fresh lemon juice |
1/4 teaspoon crushed red pepper |
2 garlic cloves, crushed |
1/4 cup coarsely chopped drained oil-packed sun-dried tomato halves |
Directions:
1. Preheat oven to 350°.
2. Place baguette slices on a large baking sheet. Bake at 350° for 8 minutes or until lightly toasted.
3. While baguette slices toast, place beans and next 4 ingredients in a blender; process until smooth. Spread 2 tablespoons bean mixture on each baguette slice; sprinkle each with 1/2 tablespoon chopped tomatoes.
|
|