Herbed Bean Spread with Baguette Toasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 baguette (about 22 inches) |
1/2 stick (1/4 cup) unsalted butter |
two 19-ounce cans white beans such as cannellini |
1 cup packed fresh flat-leafed parsley leaves |
2 large garlic cloves |
1 teaspoon salt |
2 teaspoons minced fresh thyme leaves |
2 teaspoons drained capers |
3 tablespoons fresh lemon juice |
6 tablespoons extra-virgin olive oil |
Directions:
1. Make toasts: Preheat oven to 375°F.
2. Cut baguette crosswise into 1/4-inch-thick slices. In a saucepan melt butter with salt to taste over moderate heat and brush butter on one side of each slice. Arrange baguette slices, buttered sides up, on 2 large baking sheets and toast in upper and middle thirds of oven until golden, about 12 minutes. (Toasts may be made 2 days ahead and kept in an airtight container.)
3. Make spread: Drain beans in a colander. Gently rinse beans and drain well. Mince parsley. In a food processor blend together all spread ingredients except oil until smooth. With motor running, add oil in a slow stream, blending until incorporated, and season spread with salt and pepper. (Spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving.)
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