This herbed white bean crostini, made with the bounty of the gardens of the elves of Rivendell, is a refreshing yet nourishing enchanted summer appetizer.
Summer IN MIDDLE EARTH
Under the warm golden sun of summer, as the days grow long and the earth teems with new growth, we imagine what foods would fill the tables of JRR Tolkien’s Middle Earth. As the gardens begin to offer up their treasures, all the races of Middle Earth would celebrate the season of abundance. From lush gardens and flowering orchards, what exquisite dishes would grace the elegant tables of the Elven kingdoms or the great halls of the Dwarven kings? As the fields yield their golden crops and the hedgerows offer up their treasures, we can wonder at what foods would be enjoyed from the far cities of men to the quiet hills of the Shire. Let us explore together some of the culinary delights from different lands for a Summer Feast in Middle Earth.
In Rivendell – A Summer Appetizer
In Rivendell, beams of sunlight filter through the lush green foliage, warming the terraced gardens and flowered forest floor. Summer arrives gently, bringing forth delicate greens, fragrant herbs and an abundance of produce from the fertile soil. The elves work together to gather the season’s offerings for an elegant and nourishing summer feast. Delicate white beans are blended with fresh herbs to create a creamy silken purée with a touch of bright citrus. The white bean purée is spread on lightly toasted bread and garnished with dressed garden pea shoots. This herbed white bean crostini is a light yet satisfying dish, perfect as a summer appetizer, that reflects the elves’ artful simplicity and their deep connection to the rhythms of the natural world.
Ingredients
White beans: I used canned white kidney beans for this recipe, however, you could use another cooked white bean, such as navy, instead.
Herbs: Customize this recipe with your choice of fresh herbs. I chose to use a blend of fresh parsley, chives, basil and tarragon for a slight anise flavour. Other herbs you could use are dill, savory, sage, or thyme.
Pea shoots: Lightly dressed pea shoots add a bite of freshness to this crostini. You could certainly substitute with another type of sprout or micro green instead.
Lemon juice: A splash of lemon juice helps to purée the beans as well as adding acidity to balance the flavours.
How to Make Herbed White Bean Crostini
Toast the baguette
Preheat the oven to broil on high. Thinly slice the baguette on a bias and arrange on a baking sheet. Broil the crostini for 3 to 5 minutes until golden brown. Flip the slices and broil the other side until golden brown. Keep an eye on them as they can burn easily. Set aside.
Purée the beans
In a food processor, combine the beans, lemon juice, olive oil, minced garlic, kosher salt, and pepper. Blend until smooth, stopping to scrape the sides a few times. Add the chopped herbs and blend until combined. Chill until ready to assemble.
Dress the pea shoots
Tear the pea shoots into small pieces if they’re too long. Add the pea shoots to a bowl and drizzle very lightly with olive oil and a few drops of lemon juice. Season with a light sprinkle of kosher salt. Toss the pea shoots together gently.
Serve the Herbed White Bean Crostini
Spread each crostini with a spoonful of the herbed white bean purée. Top with a small mound of the dressed pea shoots. Enjoy!
More Summer Recipes from Middle Earth
- In the Shire – Herb Baked Trout with New Potatoes
- In Gondor – Cheese and Herb Stuffed Flatbread
- In Mordor – Sweet and Spicy Oven Baked Ribs
- In Rohan – Barley, Kale and Blueberry Salad
