Roasted Garlic Cannellini Bean Crostinis
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetiser
Ingredients
  • Cannellini Bean Dip:
  • 2 15 oz. cans of Cannellini beans, drained and rinsed
  • 1 head garlic, roasted
  • ⅓ cup olive oil + 1 Tbsp
  • 1 tsp dried thyme
  • 1 lemon, juice
  • 1½ tsp salt
  • ½ tsp freshly ground black pepper
  • .
  • 1 loaf good quality bread, sliced
  • 1 pomegranate, seeded
  • ¼ cup pine nuts, roasted
  • 1 Tbsp fresh parsley, finely chopped
Instructions
  1. Preheat oven to 400 degrees. Slough off the bulk of the papery skin from a whole head of garlic. Using a sharp knife, cut off the top ¼ inch of the garlic bulb. Pour approximately 1 tablespoon of olive oil into the top of the garlic bulb. Wrap bulb in aluminium foil and bake for 40 minutes. Remove from oven and, when cool enough to handle, gently remove all the roasted garlic cloves from the head.
  2. In a food processor, combine Cannellini beans, roasted garlic cloves, lemon juice, thyme, salt and pepper until smooth. While the machine is still running, slowly drizzle in the remaining olive oil.
  3. To make the crostinis, toast sliced bread. Spread a generous amount of bean dip on to each toasted slice and sprinkle generously with pomegranate seeds, toasted pine nuts and a light sprinkle of fresh parsley.
Recipe by Port and Fin at https://portandfin.com/roasted-garlic-cannellini-bean-crostinis/