For the White Bean Spread:
2 cups Cannelini or Northern Beans
2 tbsp olive oil
4 tbsp water
1 tbsp fresh thyme
2 clove garlic
1 lemon zest and juice
salt and fresh pepper
Crostini:
8-1/2" piece of baguette (4 oz), sliced into 1/4" pieces
garlic clove
olive oil spray
extra thyme for garnish
balsamic vinegar
Cut the bread into 1/4" thin slices. You can toast these in the oven with a little olive oil spray at 400° turning once until toasted or grill them. Once the bread is toasted, lightly rub it with a garlic clove cut in half.
Now your bread is ready to top.
Pureé in a small blender or magic bullet all the ingredients for the white bean spread. If it's too dry you can add a little more water or oil.
Top each piece with 2 tsp of white bean puree and garnish with fresh thyme. Drizzle with a touch of balsamic right before serving.
