Cannellini Pomegranate Crostini

by Vicki Brunsvold, Tastemaker in Residence

Ingredients

1/2 cup pomegranate arils

1 Tbsp sherry vinegar

1 Tbsp honey

1 Tbsp parsley, finely chopped

3 Tbsp olive oil, divided

1 med shallot, chopped

3 cloves garlic, chopped

15 oz Cannellini beans, drained and rinsed, reserving 1/4 cup liquid from can

1/4 cup water

1 Tbsp lemon juice, freshly squeezed

salt and pepper to taste

toasted baguette slices

orange zest

Instructions

1. Mix arils, vinegar, honey, and parsley in a small bowl, lightly salt and pepper, and set aside.

2. Heat 2 tablespoons olive oil in a skillet, add shallot, cooking for 2-3 minutes.  Add garlic and cook and stir an additional 2 minutes.  

3. Stir in drained and rinsed cannellini beans plus reserved liquid, water, and lemon juice.  Let simmer about 5 minutes, season to taste with salt and pepper.

4. Smash beans, spread on baguette slices, top with the pomegranate mixture, a drizzle of remaining olive oil and some orange zest.