White Bean Crostini with California Prunes
This White Bean Crostini is a delicious appetizer that’s as easy on your time as it is on your tastebuds. Recipe developed by Leslie Bonci, MPH, RD, CSSD, LDN.
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- Dash of cayenne pepper
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon smoked salt
- 1/8 teaspoon sea salt
- 8 California prunes
- 12 California prunes, quartered
- ½ cup prune juice
- 12 walnut halves, toasted and chopped
- Sea salt
Blend all ingredients until smooth in a blender or food processor.
Thinly slice a small multi-grain baguette into ½-inch thick slices.
Lightly brush with olive oil and toast until lightly brown. Remove from oven.
In a small saucepan, simmer quartered prunes with prune juice for about 5 minutes, or until prunes are plumped and have formed a cohesive mixture. The texture should be like a chutney or thick jam.
Roast/toast walnuts for about 5 minutes in a 350-degree oven and chop. Enjoy with a Fashionable Prune Cocktail for extra sophistication.
- Calories 241
- Total Fat 6.6 g
- Fiber 6.95 g
- Protein 8.43 g
- Carbohydrate 41.1 g