Rosemary White Bean Crostini with Balsamic Drizzle
INGREDIENTS: * TEA TREE PRODUCTS
White Bean Spread:
2 cups canned Cannellini or Northern Beans, drained and rinsed
2 tbsp *ROSEMARY OLIVE OIL
4 tbsp water
1 clove garlic
Crostini:
8 - 1/2 inch piece of baguette, (4 oz total) sliced into 1/4" thin slices
8 garlic cloves
*GLAZED ONION BALSAMIC VINEGAR, for drizzling
DIRECTIONS:
Cut the bread into 1/4″ thin slices.
Brush GARLIC OLIVE OIL on each piece of bread.
You can toast these in the oven with a little olive oil at 400°F turning once until toasted or grill them with a light spray of olive oil until golden.
Once the bread is toasted, lightly rub it with a garlic clove cut in half. Now your bread is ready to top.
Puree 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.
Top each piece with 2 teaspoons of the white bean puree.
Drizzle with GLAZED ONION BALSAMIC VINEGAR right before serving.