White Bean with Balsamic Syrup Crostini
This is a traditional Italian appetizer that never goes out of style. To make it more upscale and hearty, I often saute small shrimp and place on top of each one.
Ingredients
| 1 baguette, sliced into 1/4-inch slices | 4 tablespoons unsalted butter, melted, or olive oil | |
| 1/3 cup balsamic vinegar | 1 tablespoon brown sugar | |
| 1 15-ounce can Northern white beans, drained and rinsed | 2 small cloves garlic | |
| 2 tablespoons fresh rosemary leaves | 1 teaspoon kosher salt | |
| 1 pinch red pepper flakes | 1/4 cup olive oil |
directions
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1
Preheat the oven to 400 degrees F.
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2
Brush all the baguette slices with the butter or olive oil and place on a baking sheet. Bake for 3 to 4 minutes until golden, turn and bake for another 3 to 4 minutes until golden brown. Set aside to cool.
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3
In the bowl of a food processor, combine the beans, garlic, rosemary, salt and pepper flakes. Process until almost smooth, with the machine running, slowly add the olive oil until thick and smooth. Adjust seasoning with additional salt if desired.
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4
When ready to serve, place the bean spread on the toasted baguettes, creating a small pool in the middle. Spoon a ¼ teaspoon of the balsamic syrup in the pool. (Don't assemble until ready to serve. Everything can be made up to 2 days in advance, kept separate and refrigerated; bring to room temperature before serving.)
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