Pesto White Bean Crostini

Pesto White Bean Crostini IMAGE Image by: Pesto White Bean Crostini IMAGE Author: Canadian Living

This flavourful white bean pur?e takes only seconds to make in a food processor. Homemade pesto is best, but if you don't have any, storebought works too.

  • Portion size 15 servings
  • Credits : Canadian Living Magazine: June 2013

Ingredients

  • 15 thick (1/4-inch/5 mm) Baguette slices
  • 1 teaspoon olive oil
  • 1 clove garlic halved
  • 1 cup drained canned white kidney beans
  • 1 cup drained canned cannellini beans
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon pesto
  • 5 cherry tomatoes cut in thirds

Method

On baking sheet, drizzle baguette slices with oil; bake in 400?F (200?C) oven until crispy and light golden, about 6 minutes. Rub tops with cut side of 1 garlic half. Set aside. (Make-ahead: Store in airtight container for up to 24 hours.)

In food processor, pur?e together beans, remaining garlic half, salt and pepper until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Spread over crostini. Dot with pesto; top with tomatoes.

Nutritional facts Per piece: about

  • Fibre 1 g
  • Sodium 89 mg
  • Sugars trace
  • Protein 2 g
  • Calories 39.0
  • Potassium 52 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 6 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Pesto White Bean Crostini

Login