White Bean and Fennel Crostini
Adapted from Fresh & Fast Vegetarian by Marie Simmons
1 clove garlic
1 teaspoon fennel seed
1 15 ounce can cannellini beans
¼ cup extra virgin olive oil, plus more for drizzling
¼ cup minced red onion
1 tablespoon red wine vinegar
Freshly ground black pepper
1 baguette, sliced and toasted
2 tablespoons fresh rosemary, snipped
Combine garlic, fennel seed with ½ teaspoon salt in a mortar and crush into a paste with the pestle. If you don’t have a mortar and pestle, you can finely chop the garlic and the fennel and combine with the salt and crush with the back of your knife to create a paste.
Combine the garlic mixture, white beans and olive oil into the bowl of a food processor and blend into a course puree. Add the red onion, vinegar and ¼ teaspoon of freshly ground black pepper. Add more salt if needed.
Spread each toast piece with the white bean mixture and top with rosemary and a drizzling of olive oil. Serve.