White Bean & Salami Crostini
Prep Time
Makes
Cooking Mode
½ baguette, cut into 16 slices
3 tbsp extra virgin olive oil, divided
1 cup canned navy beans, drained and rinsed, divided
1 tbsp Roasted Garlic Seasoning Paste
2 tbsp finely chopped fresh Chives, plus more for garnish
½ pkg Le Sauciflard Rosette de Lyon Original No. 1 dry-cured salami, thinly sliced
½ red pepper, diced
½ baguette, cut into 16 slices
3 tbsp extra virgin olive oil, divided
1 cup canned navy beans, drained and rinsed, divided
1 tbsp Roasted Garlic Seasoning Paste
2 tbsp finely chopped fresh Chives, plus more for garnish
½ pkg Le Sauciflard Rosette de Lyon Original No. 1 dry-cured salami, thinly sliced
½ red pepper, diced
Directions
1Preheat oven to 350°F(180°C). Place baguette slices on a baking sheet and brush tops with 2 tbsp(30 mL) oil. Toast on middle rack of oven until golden brown, about 8 min. Remove and cool.
2In a food processor, blend half of the navy beans with garlic paste until smooth. Fold in remaining beans and the chives. Evenly spoon mixture onto toasted baguette slices and top with salami slices, red pepper and chives and drizzle remaining oil overtop.
Disclaimer
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Personal Note
Personal Note
