Whip up this white bean crostini; simple, healthy, and deliciously lemony and herbal. Top with tomatoey goodness and your job here is done. All that's left is the applause from your joyful
White Bean Crostini
adapted from Mark Bittman, Kitchen Express
for IHCC, Raw Foods
Drain a can of cannelini beans, reserving some of the liquid. In a food processor, puree the beans, some olive oil, fresh basil and fresh tarragon, fresh lemon juice, kosher salt and fresh cracked black pepper, adding the reserved bean liquid if necessary. (I used a whole lemon and did not need the bean liquid)
Chop a handful of sundried tomatoes* into thin strips. Spread the bean mixture on toasted baguette, top with a few bits of the tomatoes, some fresh tarragon, and serve.
(I used tomato jam that I had in the fridge in place of the sundried tomatoes)
I serve my crostini on a fresh made Poolish Baguette from Jeffrey Hamelman's Bread. This is one of the Mellow Bakers' bread of the month. Join us!