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White Bean & Sun-Dried Tomato Crostini
Prep time: 20 minutes Makes: 24 (appetizer-size) pieces
Ingredients
- 2 tbsp Colavita Extra Virgin Olive Oil
- 2 tbsp Dried Basil
- 1 LaBrea French Baguette, cut into 24 diagonal slices
- (located in the produce section)
- 1/4 cup Oil-Packed Sun-Dried Tomatoes, drained and coarsely chopped
- 1/4 cup Colavita Extra Virgin Olive Oil
- 1/2 tsp Freshly Ground Black Pepper
- 1/2 tsp Salt
- 3 tbsp Fresh Lemon Juice
- 1 (15.5 oz.) can Bush's Cannellini Beans, drained and rinsed
- 1 Large Garlic Clove, peeled
- 2 tbsp Dried Italian Seasoning
Instructions
- Preheat oven to 375'F.
- Place baguette slices in a single layer on a baking sheet and lightly brush with olive oil.
- Toast until golden brown, about 6-8 minutes.
- Meanwhile, in a food processor combine garlic, beans, fresh lemon juice, salt and pepper.
- Process until the mixture is almost smooth.
- With the food processor running, drizzle in olive oil and blend until mixture is smooth.
- Add the sun-dried tomatoes and dried herbs and blend until tomatoes and herbs are finely chopped.
-
Serve with 2 tsp of dip on each crostini.
