Appetizers
White Bean, Sun-Dried Tomato and Basil Crostini
Trentadue Winery
19170 Geyserville Ave
Geyserville, CA 95441
www.trentadue.com
- RECIPE YEAR: 2017
- RECIPE BY: Big John's Market
- YIELD: Serves 20
- PAIRS WELL WITH: La Storia Chardonnay
This is the perfect appetizer for your harvest dinner parties because it's quick and simple to prepare. We pair these crostini with our beautiful La Storia Chardonnay or our delectable bistro blend, Old Patch Red. Sure to please every palate!
Ingredients:
- 1 jar (24 ounces) artichoke hearts in water, drained and roughly chopped
- 1 can (10 ounces) cannellini beans, rinsed
- 6 cups grated Pecorino Romano cheese
- 20 fresh basil leaves, coarsely chopped
- 1/2 cup finely grated garlic (microplane works best)
- 1 cup fresh lemon juice
- Salt and freshly ground pepper, to taste
- 1 1/4 cups olive oil, plus more for drizzling
- 20 crostini
- 20 thin slices sun-dried tomatoes
Directions:
In a food processor, combine the artichoke hearts, cannellini beans, cheese, basil, garlic, lemon juice, salt and pepper and pulse until the mixture is chunky. With the machine running, slowly add the olive oil and blend until smooth. Spoon the cannellini bean–artichoke mixture onto the crostini. Top each with a thin slice of sun-dried tomato, drizzle with olive oil and serve.
