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.
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.
