- 3/4 cup extra-virgin olive oil, plus more for drizzling
- 3 garlic cloves, minced, plus 1 whole clove, peeled
- 2 1/2 cups cooked white beans, or drained and rinsed canned beans
- 2 tsp. minced fresh rosemary
- 1 Tbs. fresh lemon juice
- Kosher salt and freshly ground pepper, to taste
- 1 Gluten Free baguette, cut into 1/4-inch rounds
- 2 Tbs. minced fresh flat-leaf parsley
- Parmigiano-Reggiano cheese, shaved into strips with a vegetable peeler, for garnish
In a small fry pan over medium heat, warm 1/2 cup of the olive oil. Add the minced garlic and cook until fragrant, about 1 minute. Remove from the heat and pour into a liquid measuring cup.
In a food processor, combine the white beans, rosemary and lemon juice. Pulse until the beans are partially pureed, 5 to 10 seconds. With the motor running, pour in the garlic oil and process until a smooth puree forms, 5 to 10 seconds more. Season with salt and pepper. Set aside.
Arrange the Gluten Free baguette slices on a baking sheet and brush them lightly on both sides with the olive oil. Working in batches, grill the bread on a preheated to medium-high panini press according to the manufacturer’s instructions until lightly golden and crisp, about 3 minutes, or lightly toast the bread on both sides under the oven broiler.
Transfer the crostini to a platter and lightly rub the top of each slice with the whole garlic clove. Spread about 1 1/2 Tbs. of the white bean puree on each crostini and sprinkle with the parsley. Garnish with a shaving of the cheese and drizzle with olive oil.
Recipe Credit: Williams-Sonoma Kitchen