Vegan Italian Lukas Breucha Vegan Italian Lukas Breucha

WHITE BEAN CROSTINI WITH POMEGRANATE & MINT

WHITE BEAN CROSTINI WITH POMEGRANATE & MINT

SERVES 6 TO 8 PORTIONS

  • 1 can (15oz./425g) white beans, rinsed and drained
  • 1/4 cup olive oil, plus extra for brushing
  • 1 tbsp. water
  • 1 tbsp. lemon juice
  • 1 garlic clove
  • 3/4 tbsp. sea salt
  • 1/2 tbsp. freshly ground black pepper
  • 1 thin baguette, cut into 1/4-inch slices on the diagonal
  • 1/4 cup pomegranate seeds
  • Fresh mint for garnish, cut into chiffonade
  • NUTRITIONAL VALUES

    Calories: 106kcal
    Fat: 7.4g (1.1g S.Fat)
    Carbs: 9.3g
    Protein: 1.4g
    Sugar: 2g
    Sodium: 661mg

    METHOD

    To make the white bean puree, in a food processor, combine the beans, oil, water, lemon juice, garlic, salt, and pepper and puree until smooth.

    Season with salt to taste. Place aside.

    Preheat the oven to 220°C/425°F for the crostini.

    Drizzle oil over bread slices on a large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned.

    On each crostini, spread a thin layer of white bean puree. Pomegranate seeds and mint are sprinkled on top.
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