White Bean and Roasted Garlic Crostini with Cherry Tomatoes and Slivered Arugula
Pair with Danzante Pinot Grigio wine
(serves at least 12)
Chef: Sarah Scott
Ingredients:
1 baguette, sliced into 1/4" slices (yields approximately 50 - 60 slices)
1/2 cup olive oil
2 15-oz. cans cannellini beans, drained
12 cloves garlic, peeled
1 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon lemon juice
3 tablespoons finely minced mixed herbs: rosemary, italian parsley, chives, thyme
1 basket cherry tomatoes, cleaned, stems removed
1 bunch arugula, cleaned, dried, stems removed
1/2 teaspoon salt
1/4 teaspoons pepper
1/2 teaspoon lemon juice
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
For crostini:
Preheat oven to 350°. Place bread slices on baking sheet and brush lightly with olive oil.
Bake for 8-10 minutes, or until just golden and firm to the touch. Remove and cool on rack. Do these in batches. Will keep in airtight container for up to one week.
For White Bean Puree:
Place garlic cloves and olive oil in small saucepan. Bring to a boil, then turn down to a low simmer and cook until garlic cloves are very soft and golden. Drain, saving oil. Cool before making bean puree.
Place beans in food processor. Pulse to break down to coarse puree. Add garlic cloves, lemon juice, salt and pepper, With machine running drizzle in the garlic-flavored oil, until mixture is smooth, stopping machine to scrape down sides once or twice. Taste. If mixture is too thick, add more lemon juice or a little water and adjust seasoning as needed with salt and pepper. Add chopped herbs at the end and pulse to incorporate.
For the Cherry Tomatoes and Arugula:
Cut cherry tomatoes in quarters, lengthwise, and place in bowl. Add salt, pepper, lemon juice, balsamic vinegar and extra virgin olive oil. Taste and adjust as needed. Finely sliver the arugula and set aside.
To finish:
Spread white bean and garlic puree on crostini. Spoon a little tomato mixture on top and finish with a sprinkling of slivered arugula.