This White Bean Crostini recipe is one that I have been making for years. It’s a recipe that I make when I have guests for dinner, and it is always a home run! The recipe comes from one of the first cookbooks I ever owned, and still to this day it is one of my favourite cookbooks to look through. The book is Jamie’s Italy by Jamie Oliver.
I remember my parents buying this book for me for Christmas. I think I had seen the book at Chapters, and asked for it. Going to the bookstore to browse through cookbooks is something I still love doing to this day.
That was 2006. I only know that because my mom was smart enough to write it on the first page. This was when I was starting to really get into cooking. I was 22 then. Do the math and you will know how old I am.
Cooking is something I have always enjoyed. When I was young, I would sit in the kitchen, and watch my dad prepare meals, from curries to homemade pasta. I started preparing food for myself once I started high school, because I would get home from school and wanted to eat. I say preparing, because there wasn’t much cooking involved, as it was mostly frozen food, or ready made soups.
Over my teenage years I started to cook more and more, until I moved out at 18! By then I had developed a small passion for cooking, and was experimenting with different dishes.
Needless to say, my passion for cooking continues to grow today, and is continuously evolving. I have always loved food, but wasn’t always as health conscious as I am today. Not only that, but my tastes have changed so much. I used to be an incredibly picky eater, and now some of the things I used to think I despised are some of my favourite foods.
Is there a food you used to hate that you have grown to love?
Back to the white bean crostini recipe and Jamie’s Italy. The recipe is the bomb. White beans mashed with garlic, spread onto crispy cread and drizzled with rosemary infused oil! I promise you will want to make this again.
What appetizers do you usually serve when guests come over?
- 2 cups cooked cannellini beans (white kidney beans)
- 2 cloves of garlic, thinly sliced or chopped
- 1 clove of garlic, peeled (leave it whole)
- 1-2 sprigs of rosemary, leaves picked
- 1 tablespoon red or white wine vinegar
- extra virgin olive oil
- fresh baguette or ciabatta bread, sliced about ½ inch thick
- Preheat oven to 450F.
- In a mortar and pestle, gently pound the rosemary leaves with a little salt. Add about a tablespoon of olive oil and set aside.
- Brush one side of each slice of bread and lay it oil side down on a baking sheet. Place the baking sheet in the oven for about 4-5 minutes until the slices of bread are golden brown.
- When the bread is ready, flip the slices back over and rub each oiled side gently with the whole garlic clove.
- Meanwhile, in a pan, fry the 2 garlic for a minute or 2 in some olive oil. Add the beans and stir well. Continue to cook for about 7 minutes on medium low.
- Season the beans well with salt and pepper, and add the vinegar. Mix well, and remove from heat.
- Smash the beans with the back of a fork.
- Spoon a little of the bean mixture over each piece of bread and then drizzle with a little bit of the rosemary oil.
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