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White Bean and Parsley Pesto Crostini MICHAEL SYMON

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In just one minute you can have a delicious appetizer right in front of you!

2 cups parsley leaves
2 cloves garlic (peeled, grated)
1/4 cup pine nuts
2 anchovies
1/2 cup olive oil
1/4 cup parmesan
Kosher salt (to taste)
1 15- ounce can cannellini beans (drained, rinsed)
1 baguette (cut into 3/4-inch thick slices)
1/2 cup goat cheese (softened, for serving)
parmesan (for serving)
Kosher salt and freshly ground black pepper (to taste)

For the Pesto: In the bowl of a food processor, add the parsley, garlic, pine nuts, anchovies and pulse to combine. Season with salt. Drizzle in the olive oil, add the parmesan, and pulse until smooth.
To Assemble: Preheat a grill or grill pan over medium-high heat.
Drizzle the baguette slices with olive oil and season with salt and pepper. Place on the grill until charred on both sides. Remove to a platter.
In a small bowl, add the pesto and the beans and mixed until combined.
Spread each baguette slice with the goat cheese and top with the white bean mixture. Top with grated parmesan and serve.
Tip: Keep the pesto in an airtight jar in the refrigerator for 1 week.

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