White Bean Crostini

It’s almost GAME DAY!  Let’s treat our family and friends to a favorite appetizer that’s perfect for football!  Our white bean crostini is easy, quick and healthy!  Kids and adults gobbled this one up.  Bean mixture can be made up to a day ahead of time and topped on crostini when ready to serve.  Enjoy!

Makes 1 1/2 dozen

Ingredients:

2 cans canellini or white kidney beans, drained and rinsed

1/2 red onion or shallot, diced

2 cloves garlic, minced

1/2 cup fresh parsley, minced

Juice and zest of one lemon

1/4 tsp red pepper flakes

1 tsp kosher salt

1/2 tsp black pepper

2 tbsp olive oil

1 baguette loaf

Olive oil

Finishing salt

Directions:

Preheat oven to 425 degrees.

Combine beans and onion or shallot in a small bowl.

In a separate bowl, whisk together dressing (garlic through olive oil). Pour dressing over beans and onion.  Gentle mix to combine.  Note, you also combine all ingredients (beans through olive oil) in a mason jar with a lid and shake to combine.

Slice baguette into 1/2” to 1” slices.  Drizzle with olive oil.  Place on baking sheet and cook for 8 minutes.

Remove from oven and top each baguette with a scoop of the bean mixture.  Drizzle with olive oil and sprinkle with finish salt.  Add extra parsley for garnish, as desired.  Serve.