White Bean Crostini with California Prunes
White Bean Crostini with California Prunes

White Bean Crostini with California Prunes

Makes: 6Prep Time: 15 minutesCook Time: 5 minutes
EMAIL PIN SHARE

INGREDIENTS

  •  
  • Bean Spread
  • 1 425g 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 California Prune juice
  • 12 walnut halves, toasted and chopped
  • Sea salt

DIRECTIONS

Bean dip

  1. Blend all ingredients until smooth in a blender or food processor.

Crostini

  1. Thinly slice a small multi grain baguette into ½-inch thick slices.
  2. Lightly brush with olive oil and toast until lightly brown. Remove from oven.

Toppings

  1. In a small saucepan, simmer quartered California Prunes with California Prune juice for about 5 minutes, or until California Prunes are plumped and have formed a cohesive mixture (Texture should be like a chutney or thick jam).
  2. Roast/toast walnuts about 5 minutes in a 175°C oven and chop.

To serve:

  1. Spread a generous spoonful of the bean dip on each crostini, then top with California Prune chutney and and a sprinkle of walnuts.

 

AUTHOR

Leslie Bonci MPH RD CSSD LDN

NUTRITION FACTS

CALORIES241
TOTAL FAT6.6
PROTEIN8.43
CARBOHYDRATE41.1