My Recipe Box

Crostini with White Bean Purée, Spinach & Sun-Dried Tomatoes

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Yields about 1-1/4 cups spread; enough for at least 16 crostini/

  • by Tony Rosenfeld from Fine Cooking
    Issue 61

  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, coarsely chopped
  • 3 cups packed baby spinach (about 5 oz.)
  • Kosher salt and freshly ground black pepper
  • 15-1/2-oz. can cannellini beans, rinsed well and drained
  • 2 tsp. chopped fresh thyme
  • 1 recipe Crostini
  • 5 oil-packed sun-dried tomatoes, thinly sliced

Heat the oil and garlic in a large skillet over medium-high heat. Once the garlic starts sizzling, reduce the heat to medium and cook until it turns golden, about 2 minutes. Transfer the garlic and all but 1 Tbs. of the oil to a food processor. Raise the heat to medium high, add the spinach, and sauté, stirring, until it wilts, about 2 minutes. Season with salt and pepper and set aside.

Put the cannellini beans, thyme, and 2 Tbs. water in the food processor with the garlic. Process until fairly smooth, adding another 1 or 2 Tbs. water if needed. Season with salt and pepper. If making ahead, refrigerate the white bean purée; bring it to room temperature before assembling.

To assemble, top the crostini with the bean purée, a portion of spinach, and slices of the sun-dried tomato and serve

Photo: Scott Phillips

I'd give this a 3+-star. Taste was just ok. Too much work for the result. But if you're trying to be healthy this would be a good appetizer or snack.

I have been making these since I first found the recipe in the Appetizers. It is a rather involved recipe but I make enough of the bean mixture to have on several evenings (I have made this for a crowd or for just two of us) and just have to toast the crostini and saute the spinach. I do not use sun-dried tomatoes but small slivers of fresh sweet tomatoes. We have even had these for a luncheon. Very flavorful and tasty as well as elegant fare.

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