Smashed Cannellini Bean Crostini with Feta Salsa Verde
- TOTAL TIME: 50 MIN
- SERVINGS: 12
"Basically, I'll put feta salsa verde on anything," says chef Suzanne Goin about her feta cheese–spiked version of the herb, caper and anchovy sauce. Here, she uses it as a topping for crostini, spooning it on coarsely mashed cannellini beans (you could also substitute limas or French flageolets); she serves it alongside lamb skewers in her brand-new book, Sunday Suppers at Lucques.
- 1 baguette, cut on the diagonal into thirty-six 1/4-inch-thick slices
- 1/2 cup extra-virgin olive oil
- 1 small rosemary sprig
- 1 dried chile de árbol or other dried red chile, stemmed and coarsely crumbled
- 1/2 small onion, finely chopped
- 2 tablespoons minced shallot
- 1 garlic clove, minced
- 1 tablespoon thyme leaves
- Two 19-ounce cans cannellini beans, drained and rinsed
- 1/4 cup chicken stock or low-sodium broth
- Kosher salt and freshly ground pepper
- Feta Salsa Verde
- Preheat the oven to 375°. Brush both sides of each baguette slice with 1/4 cup of the olive oil. Arrange the slices on a baking sheet and toast for about 10 minutes, until golden and the edges are crisp; let cool.
- Meanwhile, in a medium saucepan, heat the remaining 1/4 cup of olive oil. Add the rosemary and chile and cook over moderately high heat until sizzling, about 1 minute. Add the onion, shallot, garlic and thyme and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the cannellini beans and cook for 3 minutes, stirring to coat well. Discard the rosemary sprig. Add the chicken stock to the saucepan, season with salt and pepper and remove from the heat. Coarsely mash the beans with a fork.
- Spread the cannellini puree on the toasts and arrange the crostini on platters. Spoon the Feta Salsa Verde on each crostini and serve.
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