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Creamy Herbed Cannellini Beans and Roasted Fennel Crostini
An indulgent update to classic light bites, these slices of toast are topped with hearty heaps of fennel-infused beans and pesto.
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Ingredients
- 2 fennel bulbs, sliced 1/4" thick
- 2 Tbsp olive oil, divided, plus additional to brush crostini
- to taste salt
- 1 french baguette, sliced on a bias 1/2" thick
- 1/4 c oregano leaves (for herb pesto)
- 1/2 c garlic chives, roughly chopped (for herb pesto)
- 1/2 c loosely packed cilantro leaves (for herb pesto)
- 1/2 c loosely packed parsley leaves (for herb pesto)
- 1/2 c loosely packed basil leaves (for herb pesto)
- 1/4 c olive oil (for herb pesto)
- 1/4 c lemon juice (for herb pesto)
- 1 Tbsp olive oil (for cannellini beans)
- 2 13.4 oz boxes cannellini beans, no salt added (for cannellini beans)
- 3 cloves garlic, minced (for cannellini beans)
- 3/4 c vegetable stock (for cannellini beans)
- to finish crushed red pepper and olive oil (for cannellini beans)
- to taste salt and pepper (for cannellini beans)
Instructions
Step 1
Preheat oven to 400.
Step 2
Slice fennel bulbs ¼ in. thick, toss with 2 tbsp. olive oil and a couple pinches of salt and roast in the oven for about 30-40 minutes, or until tender and browned, flipping halfway through.
Step 3
Place sliced baguette on sheet tray, brush with olive oil and toast for about 5-8 minutes or until they begin to brown.
Step 4
In food processor, pulse garlic chives, cilantro, parsley, and basil until finely chopped. While food processor is running, drizzle in ¼ cup olive oil and lemon juice until emulsified. Add in roasted fennel and a couple pinches of salt and give it an additional pulse or two.
Step 5
In a large saute pan, heat 1 tbsp. olive oil on medium heat. Add in chopped garlic and saute until fragrant, about a minute or two. Add in strained cannellini beans and saute for another two minutes. Using the back of your wood spoon, mash some of the beans and add in the vegetable stock. Simmer on low, stirring occasionally until the beans thicken. Swirl in the herb and fennel mixture and salt to taste.
Step 6
Spoon bean mixture on top of toasted baguette, finish with a drizzle of olive oil and a sprinkle of crushed red pepper and flaky sea salt. Serve hot.