Crostini with White Bean Puree
Why This Recipe Works
We used canned cannellini beans in our crostini with white bean puree recipe to save time. We found that just one clove of garlic and 1 tablespoon of lemon juice contributed the right amount of flavor to the white bean puree recipe. Olive oil also lent flavor and loosened the puree’s texture, but we found that adding too much made the puree taste too strongly of the oil. To attain the texture we wanted without too much oil, we cut it with a couple spoonfuls of water. Chopped parsley freshened the topping and brought some welcome color to the otherwise monochromatic spread.