Herbed Bean Spread With Baguette Toasts
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
58
Spice
57
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Unsalted Butter2 large
Garlic Cloves1 tsp
Salt2 tsps
Thyme Leaves (minced fresh)2 tsps
Capers (drained)3 tbsps
Lemon Juice (fresh)6 tbsps
Extra-Virgin Olive OilDirections:
1
Mince parsley
2
Gently rinse beans and drain well
3
Make toasts: Preheat oven to 375°F
4
Cut baguette crosswise into 1/4-inch-thick slices
5
In a saucepan melt butter with salt to taste over moderate heat and brush butter on one side of each slice
6
Arrange baguette slices, buttered sides up, on 2 large baking sheets and toast in upper and middle thirds of oven until golden, about 12 minutes
7
(Toasts may be made 2 days ahead and kept in an airtight container
8
) Preheat oven to 375°F
9
Cut baguette crosswise into 1/4-inch-thick slices
10
In a saucepan melt butter with salt to taste over moderate heat and brush butter on one side of each slice
11
Arrange baguette slices, buttered sides up, on 2 large baking sheets and toast in upper and middle thirds of oven until golden, about 12 minutes
12
(Toasts may be made 2 days ahead and kept in an airtight container
13
) Make spread: Drain beans in a colander
14
In a food processor blend together all spread ingredients except oil until smooth
15
With motor running, add oil in a slow stream, blending until incorporated, and season spread with salt and pepper
16
(Spread may be made 1 day ahead and chilled, covered
17
Bring spread to room temperature before serving
18
) Drain beans in a colander
19
Gently rinse beans and drain well
20
Mince parsley
21
In a food processor blend together all spread ingredients except oil until smooth
22
With motor running, add oil in a slow stream, blending until incorporated, and season spread with salt and pepper
23
(Spread may be made 1 day ahead and chilled, covered
24
Bring spread to room temperature before serving)