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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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For the best flavor, use high-quality extravirgin olive oil. Prepare and chill the white bean spread up to two days in advance; bring to room temperature before serving. Toast the baguette slices up to a day ahead, and store in a zip-top plastic bag. Ingredients:
1/4 cup chopped fresh flat-leaf parsley |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 large garlic clove |
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained |
3 tablespoons extravirgin olive oil |
2 teaspoons water |
1 (10-ounce) french bread baguette, cut into 24 (1/2-inch-thick) slices |
Directions:
1. Preheat oven to 350º.
2. Place parsley, juice, salt, pepper, garlic, and beans in a food processor; process until smooth. With processor on, slowly add oil through food chute. Add 2 teaspoons water, 1 teaspoon at a time; process until creamy.
3. Place bread on a baking sheet. Bake at 350º for 5 minutes on each side or until lightly browned. Serve with white bean spread.
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