Recipe courtesy of Executive Chef & Partner Trey Foshee George’s at the Cove, La Jolla, CA
- 1 cup dry white beans, such as cannellini
- ½ cup California Olive Ranch extra virgin olive oil
- 1/8 cup garlic cloves, peeled and sliced thin
- 1/8 cup lemon juice
- 1/8 tsp. cayenne pepper
- ½ tsp. cumin powder
- ½ Tbsp. salt
- ¼ Tbsp. white pepper
- 12-16 slices country baguette
- 2 Tbsp. California Olive Ranch extra virgin olive oil
- 2 Tbsp. Italian parsley, coarsely chopped
- Cook the white beans in 4 cups of water until completely soft. Strain the beans and save the bean cooking liquid. Puree half of the beans in a food processor fitted with a metal blade and add enough of the cooking liquid so it’s creamy, like the texture of mayonnaise. Chill completely.
- In a small sauce pot add ½ the California Olive Ranch extra virgin olive oil and the slivered garlic and cook over medium low heat until the garlic turns light brown, cool to room temperature. In the bowl of the food processor, combine the bean puree, the toasted garlic and its oil, the lemon juice, cayenne, cumin and process until smooth. Remove to a medium mixing bowl and stir in the reserved cooked beans, parsley, salt and pepper. Serve at room temperature.
- Heat oven to 350°F, brush the baguette slices with the 2 Tbsp. California Olive Ranch extra virgin olive oil and toast until light brown and crisp. Top each crostini with a generous spoon of the white beans and sprinkle the reserved parsley on top and serve.