Avocado And Cannellini Bean Crostini With Gremolata
A ripe avocado and a can of beans turn into an elegant little appetizer.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 10 People
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
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, gremolata, and season with salt and pepper. Stir to blend. Top the crostini with the avocado-bean mixture, heaping it onto the toasts.
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.
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