Roasted Fennel, Garlic & White Bean Crostini
A roasted fennel, garlic, and white bean puree served on crostini, perfect for parties or as a hearty dip. Simple ingredients transform into an elegant appetizer everyone loves.
24
crostini
Ingredients
For the Fennel Mixture
- extra virgin olive oil for drizzling and brushing
- 1 head garlic top 1/2 inch cut off
- 2 medium fennel bulbs quartered, root cut out (reserve fronds for garnish)
- 15 ounce (425 g) cannellini beans drained and rinsed (or other white bean)
- 1/2 teaspoon (0.5 tsp) minced rosemary
- juice of 1/2 lemon
- 1 1/2 teaspoons (1.5 tsp) kosher salt plus extra for roasting
- freshly ground black pepper to taste, plus extra for roasting
For the Crostini
- 1 baguette for crostini
Equipment
- Baking sheet
- Food Processor
- Aluminum foil
- Knife
- Oven
Instructions
- Preheat oven to 400 degrees F. Place the garlic in a piece of foil on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Seal the foil. Place the fennel quarters on the same baking sheet. Drizzle them with olive oil, and sprinkle with salt and pepper. Bake for 40-45 minutes, turning the fennel once or twice, until well caramelized.
- Squeeze the garlic cloves out of their skin and into a food processor. Add the fennel, beans, rosemary, lemon juice, 1 1/2 teaspoons salt, and pepper to taste. Process until well combined, but not a completely smooth puree.
- Lower the oven to 350 degrees F. To prepare the crostini, cut a baguette into 1/4 to 1/2 inch thick slices and place on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for about 15 minutes, until the bread is a light golden brown.
- Right before serving, put about a tablespoon of the fennel mixture on each crostini. Garnish with a fennel frond.
Notes
You can serve the fennel mixture as a dip with chips or vegetables instead of on crostini. Leftover spread keeps well refrigerated for several days for easy snacking.
Nutrition
Calories: 94kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 257mg | Potassium: 89mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 0.8mg