Creamy White Bean & Roasted Garlic Crostini with Smoky Tomato Jam



Creamy White Bean & Roasted Garlic Spread
1/4 cups Garlic cloves
1/2 cups Olive oil
1 qt. Canned white kidney beans, rinsed
1/4 cups Cracked black pepper
Smoky Tomato Jam
1/4 cups Red onions, finely diced
1/2 mL Garlic, minced
3/4 cup Grape tomatoes, cut in half
1 each Whole wheat baguettes (17 inch), ends trimmed, each cut into 20 diagonal slices
3 cups Fresh basil, chiffonade


Preparation Steps
  • Creamy White Bean & Roasted Garlic Spread:
  • Toss
    Garlic with oil; place on sheet of foil. Fold to make packet. Bake in 350ºF (180ºC) standard oven 30 min. or until tender. Remove garlic from foil; mash garlic. Cool.
  • Pulse
    Beans in food processor until smooth. Add cream cheese, garlic and pepper; process until smooth. Refrigerate until ready to use.
  • Smoky Tomato Jam:
  • Heat
    Oil in skillet on medium-low heat. Add onions and garlic; cook 5 to 10 min. or until tender. Add remaining ingredients; mix well. Bring to boil on medium-high heat; simmer on medium-low heat 20 min., stirring occasionally. Transfer to clean bowl. Refrigerate until ready to use.
  • For each serving:
  • Grill
    2 baguette slices until lightly toasted. Spread each slice with 1 Tbsp. (15 mL) Creamy White Bean & Roasted Garlic Spread; top with 1-1/2 tsp. (7 mL) Smoky Tomato Jam and a pinch of basil.
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