Posted by: marthabernie | December 13, 2016

WHITE BEAN and POMEGRANATE CROSTINI

Here is a quick appetizer recipe which is not only delicious, but also very nutritious!

WHITE BEAN AND POMEGRANATE CROSTINI

Mix 1/2 cup pomegranate seeds and one tablespoon each sherry vinegar, chopped parsley and honey; season with salt and pepper.  Cook one chopped shallot and 3 chopped garlic cloves in a skillet with a little olive oil until softened, about 5 minutes.  Stir in one drained 10 ounce can cannellini beans plus 1.4 cup reserved liquid from the can and 1/4 cup water; season with salt and pepper and simmer 5 minutes.  Smash, then while still warm, spread on toasted baguette slices; top with the pomegranate mixture, a drizzle of olive oil and some orange zest.

 


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