Cannellini Pomegranate Crostini
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
1/2 cup pomegranate arils
1 Tbsp sherry vinegar
1 Tbsp honey
1 Tbsp parsley, finely chopped
3 Tbsp olive oil, divided
1 med shallot, chopped
3 cloves garlic, chopped
15 oz Cannellini beans, drained and rinsed, reserving 1/4 cup liquid from can
1/4 cup water
1 Tbsp lemon juice, freshly squeezed
salt and pepper to taste
toasted baguette slices
orange zest
Instructions
Mix arils, vinegar, honey, and parsley in a small bowl, lightly salt and pepper, and set aside.
Heat 2 tablespoons olive oil in a skillet, add shallot, cooking for 2-3 minutes. Add garlic and cook and stir an additional 2 minutes.
Stir in drained and rinsed cannellini beans plus reserved liquid, water, and lemon juice. Let simmer about 5 minutes, season to taste with salt and pepper.
Smash beans, spread on baguette slices, top with the pomegranate mixture, a drizzle of remaining olive oil and some orange zest.