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

    • SALT and COURSE BLACK PEPPER

  • Crostini:

    • 8 - 1/2 inch piece of baguette, (4 oz total) sliced into 1/4" thin slices

    • 8 garlic cloves

    • *Garlic olive oil*

    • *GLAZED ONION BALSAMIC VINEGAR*, for drizzling

DIRECTIONS:

  1. Cut the bread into 1/4″ thin slices.

  2. 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.

  3. Once the bread is toasted, lightly rub it with a garlic clove cut in half. Now your bread is ready to top.

  4. 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.

  5. Top each piece with 2 teaspoons of the white bean puree.

  6. Drizzle with GLAZED ONION BALSAMIC VINEGAR right before serving.