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–+ servings

Herbed White Bean Crostini

Servings 8 servings
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Ingredients 

  • 1 baguette, thinly sliced
  • 540 ml can white kidney beans
  • 2 tbsp lemon juice, plus extra
  • 1 tbsp olive oil, plus extra
  • 2 garlic cloves, minced
  • 1 tsp kosher salt, plus extra
  • ¼ tsp pepper
  • 4 tbsp chopped fresh herbs, such as parsley, chives, basil, and tarragon
  • 1 cup pea shoots

Instructions 

  • 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.
  • 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.
  • 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.
  • Spread each crostini with a spoonful of the herbed white bean purée. Top with a small mound of the dressed pea shoots. Enjoy!

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