White Bean Crostini with Summer Vegetables

by BiteSizedJessica on July 20, 2011

The last time I made white bean dip was about two years ago. I don’t remember that recipe – I just remember that for some reason, it was horrible. Me and Jon couldn’t eat the stuff. And of course, I’d made a ton of it. So this huge bowl of white bean tapenade sat in our fridge for way too long until I finally tossed the whole thing. We still laugh about how awful that dip was, though neither of us remembers why we didn’t like it.

Recently me and Jon have been really into snacking on chips and dip, and I thought I would make another, better, batch of white bean dip. I bought fresh Great Northern beans at our organic market and did a quick soak on them, which is when you have forgotten to soak the beans overnight and want to start the rehydration process quickly. All you do is put the beans in a pot of cold water, bring it up to a boil and then drain them. At that point you can cook them as you normally would had they been soaked.

The sugar snaps, asparagus and radishes at the market have been so vibrant and I thought their crunchy, fresh, bright flavors would go really well with the creamy, richness of the great northern beans. I dressed the asparagus, sugar snaps and radish in a little olive oil with salt and pepper. These crostini were a nice vegetarian snack – still light and summery but also filling.

INGREDIENTS
(Makes 1 quart bean tapenade and many crostini)

For the Beans:

1 lb Great Northern beans
1 large white onion
2 medium carrots
5 cloves garlic
3 bay leaves
Bunch of thyme
Cold water
¾ cup olive oil
Salt and pepper

For the Crostini:

 

Baguette, toasted
Asparagus, blanched and sliced
Sugar snap peas, sliced
Radishes, sliced

Process:

  1. Quick soak beans, or soak overnight.
  2. Roughly chop carrots and onions. Combine beans, vegetables, garlic and herbs in a pot filled with cold water. Bring to a boil and then simmer until beans are very soft.
  3. Strain beans and puree with olive oil, salt and pepper.
  4. While beans are working, set another pot of water to boil for the asparagus. Blanch the asparagus and halve lengthwise.
  5. Thinly slice sugar snap peas and radishes. Spread the tapenade on the crostini and arrange the asparagus, radish and sugar snaps as desired. Serve warm or cold!

{ 5 comments… read them below or add one }

wgfoodie July 21, 2011 at 10:20 am

Another beautiful crostini recipe. Love it! And your addition of snap peas is such a great idea! Isn’t white bean dip amazing? I don’t make it often either but I’m always re-inspired when I visit a local farm-to-table restaurant that serves white bean crostini instead of a bread basket.

Oui, Chef July 21, 2011 at 9:53 pm

I love a good white bean dip, but have never made one of my own. A nearby restaurant makes serves a warm one drizzled with a fruity EVOO that I could live on. Yours looks lovely, radishes rule….thanks for sharing! – S

BiteSizedJessica July 22, 2011 at 6:01 pm

Thanks Steve! I love it to, now that I’ve made a good one!

Tom Drake July 26, 2011 at 11:59 am

Jessica, good job with the blog, very well written and the pictures are great. Glad to see you doing well, keep up the good work.

Tom

BiteSizedJessica August 18, 2011 at 12:38 am

Thanks Chef Tom! So happy you like the blog!

Leave a Comment

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Previous post:

Next post: