2 small Persian or 1 medium English Cucumber, ends removed and sliced to 8 ovals 1 - 2 inches thick
15 oz can white beans (cannellini or white northern), rinsed and drained
2T sun-dried tomatoes packed in oil, chopped
1T lemon juice
1T olive oil (adjust as needed based on oil in tomatoes)
1 clove garlic
2 tsp. Cantanzaro Spice Blend
1 tsp. salt
finishing salt such as malden if desired for garnish
favorite fresh herb to garnish (rosemary, basil)
Instructions
In mini food processor, combine white beans, sun-dried tomatoes, lemon juice, olive oil, garlic, Cantanzaro spice blend and salt. Puree to smooth consistency.
Top each cucumber crostini slice with 1 - 2T bean puree. Garnish with fresh rosemary or basil if desired.
Serving
Suggestions
Best served chilled for minimum of 30 min. Other garnish ideas include whole white beans, pine nuts, olives.
Originally Submitted
9/9/2014
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