White Bean Crostini with California Prunes
White Bean Crostini is a healthy + delicious appetizer that's ready in minutes!
Ingredients
Bean Spread
- 15 ounces can cannellini beans drained and rinsed (one can)
- 1 tsp lemon juice
- 1 TBSP olive oil
- Dash of cayenne pepper
- 1/8 tsp smoked paprika
- 1/8 tsp smoked salt
- 1/8 tsp sea salt
- 8 California Prunes
Crostini Toppings
- 12 California Prunes quartered
- ½ cup prune juice
- 12 walnut halves toasted and chopped
- Sea salt
Instructions
For the Bean dip
- Blend all ingredients until smooth in a blender or food processor.
For the Crostini
- Thinly slice a small multi-grain baguette into ½-inch (1 cm) thick slices.
- Lightly brush with olive oil and toast until lightly brown. Remove from oven.
For the Toppings
- 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 F (180C) oven and chop.
Notes
Enjoy with a Finely Pruned Cocktail for extra sophistication.
Nutrition
Calories: 182kcalCarbohydrates: 33gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 212mgPotassium: 263mgFiber: 6gSugar: 13gVitamin A: 282IUVitamin C: 1mgCalcium: 64mgIron: 2mg