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Shell Bean & Microgreens Crostini<\/p>\nShell Bean & Microgreens Crostini<\/p>\n
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1 cup cooked shell beans<\/p>\n
\u00bd cup extra virgin olive oil (divided)<\/p>\n
\u00bc cup grated Parmigiano Reggiano<\/p>\n
\u00bc teaspoon grated lemon zest<\/p>\n
1 teaspoon fresh lemon juice<\/p>\n
Salt and pepper to taste<\/p>\n
1\u00bd\u20132 cups microgreens (broccoli, sunflower, or arugula)<\/p>\n
1 baguette<\/p>\n
1 garlic clove, halved crosswise<\/p>\n
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Add beans to a food processor and pulse until very coarsely chopped. Transfer half of the mixture to a bowl. Add \u00bc cup olive oil, cheese, lemon zest and juice, salt, and pepper to the beans and pur\u00e9e until smooth. Empty the mixture into a bowl and gently fold in half the microgreens. Cut baguette into \u00bc-inch slices and place on a rimmed baking sheet. Brush both sides of the slices using \u00bc cup olive oil and sprinkle with salt and pepper. Place in 350\u00b0 oven for about 10 minutes or until golden brown. When the slices are cool enough to handle, rub with cut side of garlic. Cool. Spoon bean mixture onto baguette toasts and top with microgreens.<\/p>\n","protected":false},"excerpt":{"rendered":"
Shell Bean & Microgreens Crostini 1 cup cooked shell beans \u00bd cup extra virgin olive oil (divided) \u00bc cup grated Parmigiano Reggiano \u00bc teaspoon grated lemon zest 1 teaspoon fresh lemon juice Salt and pepper to taste 1\u00bd\u20132 cups microgreens (broccoli, sunflower, or arugula) 1 baguette 1 garlic clove, halved crosswise Add beans to a food processor and pulse until very coarsely chopped. Transfer half of the mixture to a bowl. Add \u00bc cup olive oil, cheese, lemon…<\/p>\n