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Tuesday, April 26, 2011

Crostini with White Bean Humus


If you like Humus but would like to try a lighter version then you should give this recipe a try...and don't leave out the spinach and sun-dried tomatoes as they are what make this one really sing!

1/4 cup extra-virgin olive oil
4 cloves garlic, coarsely chopped
3 cups packed pre-washed baby spinach (about 5 ounces)
Kosher salt and freshly ground black pepper
15 1/2-oz can cannellini beans, rinsed well and drained
2 tsp. chopped fresh thyme
1 recipe Crostini (following this recipe)
5 oil-packed sun-dried tomatoes, thinly sliced

Heat the oil and garlic in a large skillet over medium-high heat. Once the garlic starts sizzling, reduce the heat to medium and cook until it turns golden (do not burn) about 2 minutes. Transfer the garlic and all but 1 tbs. of the oil to a food processor. Raise the heat to medium high, add the spinach, and saute, stirring, until is wilts, about 2 minutes. Season with salt and pepper and set aside.

Put the cannellini beans, thyme, and 2 tbs. water in the food processor with the garlic. Process until fairly smooth, adding another 1 or 2 tbs. water if needed. Season with salt and pepper to taste. If making more than a couple of hours ahead, refrigerate the white bean humus and bring it to room temperature before assembling.

To assemble, top the crostini with the bean puree, a portion of spinach, and slices of sin-dried tomato, and serve.

Crostini Recipe:

16 baguette slices, between 1/4 and 1/2 inch thick (from about 1/2 baguette)
2 Cloves garlic, cut in half
2 to 3 Tbs. extra-virgin olive oil
Kosher salt

Adjust an over rack to 6 inches from the broiler and turn the broiler on to high. Rub one side of each bread slice with the garlic and set on a backing sheet lined with aluminum foil. Brush the garlic side with the oil and season with salt. Broil until the bread is browned, 1 to 2 minutes. Flip and broil other side 1 minute more. Then follow the assembly instructions above.

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