Crostini with white beans and pomegranate
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Spread a layer of mashed beans, with a slightly garlicky kick, over slices of toasted bread. Top with another layer of the honey-pomegranate mixture and garnish with orange zest.
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Recipe:
Combine 1/2 cup pomegranate seeds with 1 tablespoon each sherry vinegar, finely chopped parsley, and honey; season with salt and pepper. In a skillet with olive oil, sauté 1 chopped shallot and 3 cloves chopped garlic until softened, about 5 minutes. Add 1 14-ounce (400-gram) can white beans and 1/4 cup each of the cooking liquid and water; season with salt and pepper and simmer for 5 minutes. Puree, then spoon onto toasted baguette slices; top with more of the pomegranate mixture, drizzle with olive oil, and garnish with a little orange zest.
Recipes with similar ingredients: white beans, baguette, pomegranate, Orange zest, sherry vinegar, parsley, shallots, garlic, honey
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