Description
White bean and rosemary crostini with sopressata and Parmesan.
Ingredients
- 1 can (15 Oz. Size) Cannellini Beans
- 4 Tablespoons Olive Oil, Divided
- 2 whole Red Pearl Onions, Finely Chopped
- 4 slices Sopressata, Thick, And Diced
- 2 cloves Garlic, Minced
- 1 sprig Rosemary (leaves Removed From The Sprig, Then Chopped)
- 1 Tablespoon Balsamic Vinegar
- 1 Tablespoon Lemon Juice
- 1 teaspoon Sea Salt And Ground Black Pepper
- 12 slices French Baguette, Cut Diagonally
- 1 clove Garlic, Halved, For The Baguette
- 12 slices Sopressata, For Serving
- ¼ cups Parmesan, Shaved, For Serving
Preparation
1. Drain the white beans and rinse them under cold running water for 1 minute.
2. Use a medium-sized saute pan over medium heat and add 2 tablespoons of oil. Once the oil is hot add in the pearl onions and cook for 1 minute. Stir the diced sopressata and garlic and cook for 2 minutes and then add in the white beans and rosemary and stir. Add in the balsamic vinegar and lemon juice. Season with salt and pepper and stir until the beans are completely heated.
3. Remove pan from heat and put the mixture in the food processor and pulse until smooth. Adjust for desired consistency (add a bit of water if you want it thinned a bit). Season to taste.
4. Heat a grill pan over high heat. Brush the baguette slices with the remaining olive oil. Put the slices onto the hot pan (work in batches if needed) and grill until golden, about 1 minute per side. Rub each slice with the cut garlic and then spread the bean mixture over top.
5. Serve warm a slice Sopressata and shaved Parmesan
