Cranberry bean crostini: Cranberry beans are white beans with beautiful red striations, and come similarly colored, long pods. You can substitute dried cannellini beans, if necessary, but soak them first. Try it as part of this All-Local Dinner Party Menu.
- 1 pound cranberry beans, in the pods
- 4 to 6 whole cloves garlic
- 4 rosemary sprigs, plus extra chopped rosemary more for garnish
- Salt and Pepper
- Olive oil
- A good baguette
- Shell and rinse the beans. Place them in a stockpot, cover with cold water, and add the garlic cloves and rosemary. Bring to a boil. Reduce heat and simmer until beans are cooked through, about 15 to 20 minutes.
- Drain beans, reserving 1 cup of the cooking liquid. Puree beans, garlic and rosemary in a blender, adding as much of the cooking liquid as you need to make the puree a spreadable consistency.
- Preheat the oven to 350 or have a hot grill ready. If you are grilling the bread, simply cut the baguette in half and grill the two halves, then follow the directions below for slicing. If you are toasting the bread, slice it into 1/4-inch slices on the bias and lightly brush each side with extra virgin olive oil. Toast them for 5 to 10 minutes, turning once. When they are cool, top each round with about a tablespoon of the pureed beans. Drizzle with olive oil and sprinkle with chopped rosemary.