Crostini and Veggies with White Bean Dip

Crostini and Veggies with White Bean Dip

Crostini is simply little slices of toast. You can use store bought bread to make it, or homemade bread works great too. The bean dip is nice because it's dairy free and the food processor does all the work. This is a great snack because it has something for everyone.

Crostini
Thin slices of bread (about 1/4 inch)
Olive oil
Salt and pepper

• Preheat oven to 350*.
• Brush both sides of the bread slices with oil.
• Cut slices of bread into chip size pieces.
• Arrange bread on a sheet pan.
• Sprinkle with salt and pepper.
• Bake at 350* for 10-12 minutes, flipping once.

 White Bean Dip
1 14oz can cannellini beans, rinsed and drained
2 cloves garlic, pressed
2 Tablespoons extra virgin olive oil
1 Tablespoon lemon juice
Fresh herbs (mint, thyme, basil, oregano, parsley, etc.), chopped
Salt and pepper
Chives or green onion tops, chopped for garnish

• In a food processor or blender, pulse to combine beans, garlic, oil, lemon juice, and herbs.
• Add salt and pepper to taste.
• Garnish with chives or green onions.

Notes: You can use whatever herbs you have on hand; I like thyme and mint.

Question: When was the last time you used your food processor?