American🍞 Bread & bakery

Fig and White Bean Crostini

Name: Fig and White Bean Crostini
Cuisine: American
Ingredients: 1 baguette; 15-20 fresh figs; 540 ml canned white kidney beans; 2 tbsp olive oil; 2 tbsp lemon juice; 2 tbsp maple syrup; a pinch salt; to taste pepper; ~1 tbsp fresh thyme; ~2 tbsp balsamic glaze

An elegant yet simple appetizer featuring toasted baguette slices topped with a smooth white bean spread, fresh figs, fresh thyme, and a drizzle of balsamic glaze. Sweet, savory, and satisfyingly complex.

Vegan

Adapted from a video by Yeung Man Cooking

Low effort + fancy Appetizer to steal the show!

Watch on YouTube

Ingredients

baguette1
fresh figs15-20
canned white kidney beans540 ml
olive oil2 tbsp
lemon juice2 tbsp
maple syrup2 tbsp
salta pinch
pepperto taste
fresh thymefew sprigs~1 tbspest.
balsamic glazedrizzle on top~2 tbspest.

Steps

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1
Slice the baguette into pieces; one full-size baguette yields about 15-20 crostini. Place the slices in a frying pan over medium heat and toast for a few minutes until golden. Carefully flip and toast the other side for a couple of minutes. Transfer the toasted slices to a cooling rack to prevent condensation and sogginess.
2
Rinse and drain the 540ml can of white kidney beans. Transfer them to a food processor with olive oil, lemon juice, maple syrup, a pinch of salt, and freshly cracked pepper. Blend for about 1 minute until smooth and creamy.
3
Slice the fresh figs in half lengthwise. Spread the bean mixture onto each toasted bread slice, top with a fig half, sprinkle with fresh thyme leaves, and finish with a drizzle of balsamic glaze.

Fig and White Bean Crostini

Ingredients

Steps

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