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White Bean Crostini with Watermelon Radishes
cups cannellini beans, rinsed and drained
a lemon, zested and juiced
teaspoons olive oil
teaspoon grated garlic
kosher salt and black pepper to taste
watermelon radishes, sliced as thin as possible
cups mixed baby greens
baguette, I used a multi-grain
Preheat oven to broil, brush the slices of baguette with a little olive oil, then place them on a baking sheet.
Toast the bread until golden brown.
In a food processor add the cannellini beans, lemon zest and juice, garlic, salt and pepper.
Purée the mixture until smooth. If needed add a little water a teaspoon at a time until you get your desired consistency.
Spread the bean mixture on top of each toasted baguette slice then top with a few baby greens and sliced watermelon radishes.
Drizzle with extra olive oil and sprinkle with kosher salt and black pepper.
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