White Bean Crostini with California Prunes
Recipe developed by Leslie Bonci, MPH, RD, CSSD, LDN
Ingredients
Bean Spread
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 teaspon sea salt
8 California Prunes
Crostini Toppings
12 California Prunes, quartered
½ cup prune juice
12 walnut halves, toasted and chopped
Sea salt
Directions
Bean dip
Blend all ingredients until smooth in a blender or food processor.
Crostini
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.
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. Texture should be like a chutney or thick jam.
Roast/toast walnuts about 5 minutes in a 350 degree oven and chop.
