Easy Artichoke & White Bean Crostini
Ingredients
- 1 loaf baguette bread
- 15 oz canned artichoke hearts quartered and drained
- 15 oz canned cannellini beans drained and rinsed
- 1-2 cloves garlic
- extra-virgin olive oil
- ½ teaspoon pink Himalayan sea salt
- ⅛ teaspoon freshly ground pepper
- fresh tarragon
Instructions
- Preheat oven to 350 F.
- Slice the baguette into ½- 1 inch slices.
- Place slices on baking sheet and brush or drizzle lightly with olive oil.
- Bake about 10-12 min until light golden brown and crispy.
- In meantime, make the bean puree by adding the beans, garlic, salt and pepper to a food processor and pulse until smooth and creamy.
- Scoop the puree onto cooked toasts and top with a slice of artichoke hearts and fresh tarragon.
- Season with additional salt and pepper if needed.
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