1. *NOTE: A word of advice: Using roasted garlic mellowed the flavor. Using unroasted garlic will in my opinion overpower the flavor however. DO NOT use jarred roasted garlic. 2. In a mixing bowl, combine the white beans, garlic, sherry vinegar, lemon juice and olive oil. Add a little bit of the cooking bean liquid if necessary to help in blending. Be careful not to add too much liquid though! 3. Mash the bean mixture with a fork until very smooth. If you think it is necessary to add again a very small amount of the bean cooking liquid to help in mashing, then do so. 4. Cover the bean mixture and allow to sit at least 1 hour. I recommend tasting and adjusting seasonings after standing time. 5. Heat a skillet over medium-high heat. Brush each slice of bread with olive oil on both sides, and toast in the skillet until it is lightly browned on both sides; approximately 2 minutes per side. (Alternatively, you can broil the baguette slices, but you need to be [[really]] careful not to burn the bread!). 6. Top each slice with some of the bean mixture. 7. Arrange the crostini slices on a pretty platter. Add a sprinkle of paprika over the slices, very lightly drizzle a small amount of olive oil on top of the toasted slices, garnish artfully with the fresh parsley and a smattering of red onion rings. 8. Serve immediately. 9. Prep and cooking times are estimated. ---------------------------------------------------------------------------
Nutrition
Ingredients
