Active Time
N/A
Total Time
50 MIN
Yield
Serves : 12

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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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