Pistachio and White Bean Crostini
Yield
Ingredients
1 (10 ounce) baguette, sliced on the bias into 1/4-inch slices (about 24 slices)
Olive oil spray
3/4 cup roasted and salted shelled pistachios
1 can (15 ounce) cannellini beans, drained and rinsed
2 cloves garlic, minced (about 2 teaspoons)
2 tablespoons tahini
3 tablespoons fresh lemon juice
1 tablespoon olive oil, plus more for drizzling at the end
Salt and pepper, to taste
1/2 cup pomegranate seeds
Instructions
Prep Time: 15 minutes - Cook Time: 5 minutes - Total Time: 20 minutes
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Preheat your oven to 375°F (190ºC). Arrange the baguette slices on a large baking sheet, spray with olive oil, and toast in the oven for 4-6 minutes, or until slightly crispy.
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Meanwhile, in a food processor, add pistachios and pulse until finely chopped into small pieces. Remove 1/4 cup of the pistachios and set aside for garnish.
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To the same food processor with the remaining pistachios, add white beans, garlic, tahini, lemon juice, olive oil, and salt and pepper to taste. Blend until mostly smooth.
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Spread about 1 tablespoon of the white bean pistachio mixture onto each toasted baguette slice.
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Top each slice with a sprinkle of pomegranate seeds (about 1 teaspoon) and a sprinkle of the reserved chopped pistachios.
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Drizzle a small amount of olive oil over the crostini and serve immediately.
Notes:
If you don’t have a food processor, you can also use a blender to create the white bean pistachio mixture. You may just need to scrape the sides in between blending to ensure everything is smooth.
If you end up with extra white bean pistachio mixture, you can serve it as a dip with veggies and chips—similar to a hummus.
If you prefer a thinner spread, you can add a small amount of water and blend until you reach your desired consistency.
Mackenzie Burgess, RDN
