Crostini with white beans and pomegranate topcook.tomathouse.com
Preparation:Combine 1/2 cup pomegranate seeds with 1 tablespoon each sherry vinegar, finely chopped parsley, and honey; season with salt and pepper. In a skillet with olive oil, sauté 1 chopped shallot and 3 cloves chopped garlic until softened, about 5 minutes. Add 1 14-ounce (400-gram) can white beans and 1/4 cup each of the cooking liquid and water; season with salt and pepper and simmer for 5 minutes. Puree, then spoon onto toasted baguette slices; top with more of the pomegranate mixture, drizzle with olive oil, and garnish with a little orange zest. Ingredients:
|