White Bean Crostini with Spicy Cucumbers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 pound navy beans, soaked overnight and drained |
3 large garlic cloves, 1 minced |
2 thyme sprigs |
1 bay leaf |
3 tablespoons extra-virgin olive oil |
1 teaspoon fresh lemon juice |
table salt and freshly ground pepper |
1 european cucumber, very thinly sliced crosswise |
2 tablespoons white wine vinegar |
1 teaspoon sugar |
1 teaspoon kosher salt |
3/4 teaspoon crushed red pepper |
40 1/2- inch-thick baguette slices, toasted |
Directions:
1. Put the beans in a medium saucepan and add enough water to cover by 2 inches. Add the 2 whole garlic cloves, thyme sprigs and bay leaf and bring to a simmer over moderate heat. Cover partially and simmer, stirring occasionally, until the beans are tender, about 1 1/2 hours.
2. Discard the thyme sprigs and bay leaf. Transfer the beans, garlic and cooking liquid to a food processor and puree. Press the puree through a coarse strainer into a bowl. Stir in the olive oil and lemon juice and season with table salt and pepper.
3. Spread the cucumber slices in a large glass baking dish. In a bowl, combine the minced garlic with the vinegar, sugar, kosher salt and crushed red pepper; stir to dissolve the sugar and salt. Pour the dressing over the cucumber and toss. Refrigerate for 1 to 2 hours, tossing occasionally.
4. Just before serving, spread each slice of toast with white bean puree and top with cucumber slices. Arrange the crostini on a platter and serve.
5. Notes: One Serving: Calories 112 kcal, Total Fat 1.9 gm, Saturated Fat 0.3 gm
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