Thursday, February 20, 2014

White Bean & Roasted Pepper Crostini


I haven't made a crostini recipe in a while, because I haven't had any dinner guests in a while!

This is a good winter one, and doesn't require company to help you eat them.

I whipped up a quick bean spread with a can of Northern white beans and some other pantry staples and a delicious crostini was born.

The next day I used the bean spread for tuna sandwiches with capers and the peppers, and it was delish.

White Bean & Roasted Pepper Crostini:

1 can of Northern white beans, drained and rinsed
2 tbsp of fresh lemon juice
pinch of sea salt
1 garlic clove
1 tsp thyme
1 tsp of piment d'espelette (or smoked paprika)
3 tbsp olive oil
a few slices of roasted red pepper

Whiz the first 6 ingredients in a mini food processor until pureed.


Drizzle olive oil on some good slices of ciabatta bread and toast up nice and crisp.
Rub a cut garlic clove on each piece of toast so the garlic oil is released. This is key.

Spread some of that yummy bean spread on each warm toast.


Top with a slice of roasted red pepper (you had better know how to roast a pepper by now, you've been reading this blog for 6 years.......ok, you can use one from a jar).

Garnish with some nice, big fat juicy capers and serve.


Crunch.

4 comments:

Stephanie said...

That is so yummy!! Just made some for my breakfast! Thanks, Stacy!

Jen said...

I miss your crostini and tart posts.............going to try this for Friday night happy hour tomorrow!

Ciao Chow Linda said...

Great idea to combine the roasted peppers with the beans.

Natalia B said...

I'm actually having my new neighbors over tomorrow night & can't wait to make this. I have and love all the ingredients and this will be simple yet elegant to make. Thanks for the idea!