Sunday, January 30, 2011

White Bean Toasts with Parsley-Basil Drizzle

This is one of those super easy and super quick appetizers to throw together.  You probably have most of these ingredients in your kitchen already.  They're great warm or at room temperature so you could easily transport them to a party and add the dressing when you get there.

Total Time: about 20 minutes
Makes about 20-24 toasts


1 small bunch Italian parsley
1 small bunch basil
extra-virgin olive oil (about 1/3 cup)
1 baguette
olive oil for brushing
2 Tbsps bacon fat
2 cans white beans (or navy beans, or cannellini), drained and rinsed
freshly ground black pepper


Preheat oven to 400F.

In a food processor, pulse the parsley and basil leaves until chopped.  Add enough extra-virgin olive oil until you get a thick-ish dressing (it shouldn't be so thick that you can't drizzle it from a squeeze bottle or spoon).  Put in a bowl or squeeze bottle and set aside.

Cut the baguette on a diagonal into 1/2-inch slices.  Lightly brush one side of each slice with the olive oil and place on a cookie sheet.  Bake in the oven until the top gets a bit toasty, about 10 minutes.

Meanwhile, heat a large skillet over medium heat and melt the bacon fat.  Add the drained beans and season with salt and pepper.  Stir until sufficiently warmed, then transfer to a food processor to puree or puree with a stick blender.

Spread some puree on each toast, then drizzle them all with the herb dressing.  Serve warm or at room temperature.

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