Avocado And Cannellini Bean Crostini With Gremolata / Mia / Katie Workman / themom100.com
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Avocado And Cannellini Bean Crostini With Gremolata

A ripe avocado and a can of beans turn into an elegant little appetizer.
Course Appetizer
Cuisine Italian
Servings 10 People
Calories 132kcal
Author Katie Workman

Ingredients

For the Gremolata

  • 2 tablespoons minced fresh parsley
  • 1 teaspoons grated lemon zest
  • 1 clove finely minced garlic
  • Kosher salt and freshly ground pepper to taste

For the Crostini

  • 1 baguette
  • ½ good olive oil approximately
  • Kosher salt to taste
  • 1 ripe Hass avocado
  • 1 15-ounce can cannellini or small white beans, drained and rinsed

Instructions

  • Preheat the oven to 350°F.
  • To make the gremolata, in a small bowl (or a mini food processor) combine the parsley, lemon zest, garlic, salt and pepper.
  • Slice the baguette on the diagonal into about 24 to 30 ½-inch slices, so that you get more surface area for each slice. Brush olive oil on one side of each slice of bread, arrange them on a baking sheet, and sprinkle them with salt. Bake for 6 to 8 minutes, until the bread is lightly toasted. The crostini will firm up a bit as they cool, so don't over bake them.
  • While the crostini bake, slice the avocados in half lengthwise, and remove the pit. Use a knife to cross-hatch cut the avocado into small dice right in its skin. Gently scoop the small cubes of avocado into a medium-sized bowl. Add the beans, 2 tablespoons olive oil, and season generously with salt and pepper. Stir to blend. Top half the crostini with the plain avocado-bean mixture, heaping it onto the toasts. Then stir the gremolata into the remaining mixture, and top the rest of the toasts.
  • Serve on separate platters so people know which is which.

Notes

Fork-in-the-Road

The fork in the road part come in the form of a bright parsley gremolata, which may even be appealing to younger or more timid palates. If not, the pared down combination of the creamy topping and the crunchy toast makes for a good rustic chomp. If you want all of the crostini to be seasoned up, double the amount of the gremolata.
Originally published on The Huffington Post.

Nutrition

Calories: 132kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 247mg | Potassium: 129mg | Fiber: 4g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg