Cook Time
5 min
Yields
24 servings
Sure to be popular, this unfussy appetizer goes well with pre-dinner drinks.
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ingredients
1
baguette, (French stick)
2
Tbsp extra virgin olive oil
3
cloves garlic, minced
½
tsp dried sage, crumbled
¼
tsp pepper
1 19
oz can white kidney beans, drained, and, rinsed
1
tsp grated lemon, rind
1
Tbsp lemon, juice
parsley, leaves, (optional)
fresh sage
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directions
Step 1
Cut baguette diagonally into 24 slices.
Step 2
Broil on baking sheet for 30 seconds on each side or until golden. Set aside.
Step 3
In nonstick skillet, heat oil over medium heat; cook garlic, sage and pepper, stirring, for 1 minute or until garlic is golden.
Step 4
Meanwhile, in bowl, mash one-third of the kidney beans.
Step 5
Add mashed and whole beans, lemon rind and juice to skillet; cook for 3 minutes or until hot.
Step 6
Spoon 1 heaping
tablespoon (15 mL) onto each crostini.
Step 7
Garnish with sage (if using).