Description
These Roasted Fennel, Garlic, and White Bean Crostini are a bright and flavorful appetizer, perfect for holiday gatherings, offering a healthy contrast to richer party foods.
Ingredients
Scale
- Extra virgin olive oil
- 1 whole head garlic, top 1/2 inch cut off
- 2 medium fennel bulbs, quartered, root cut out (reserve fronds for garnish)
- 15 ounce can cannellini beans (or other white bean), drained
- Salt and pepper to taste
- Baguette, sliced for crostini
- Optional: lemon juice for garnish
Instructions
- Preheat oven to 400 degrees F.
- Place the garlic in a piece of foil on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Seal the foil.
- Place the fennel quarters on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast the garlic and fennel in the oven for about 45 minutes, or until the fennel is tender and caramelized and the garlic is soft.
- Remove from oven and let cool slightly.
- In a food processor, combine the roasted fennel, squeezed roasted garlic, and drained cannellini beans. Blend until smooth, adding olive oil as needed to reach your desired consistency. Season with salt and pepper to taste.
- Toast the baguette slices in the oven until golden brown.
- Spread the fennel and bean mixture onto the toasted baguette slices.
- Garnish with reserved fennel fronds and a squeeze of lemon juice, if desired.
Notes
This recipe is for crostini, but the fennel mixture also makes a great hearty dip for chips, pita bread, crackers, pretzels, etc. The roasted garlic adds a sweet, mellow flavor. You can prepare the fennel mixture a day in advance and store it in the refrigerator. Toast the baguette just before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 crostini
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 6
- Carbohydrates: 20
- Fiber: 4
- Protein: 5
- Cholesterol: 0