Crostini with White Bean Spread

This is an easy appetizer or healthy snack — you could also use it as a dip for veggies. This recipe makes 3 cups, but it’s easy to make a smaller batch, just use 1/2 of every ingredient listed. From Schulmans’s Mediterranean Harvest.

• 2 cloves of garlic
• Salt
• 4 tablespoons of olive oil
• 2 cans of white beans drained and rinsed
• 1/4 cup milk
• 2 tablespoons lemon juice
• Freshly ground pepper
• 1 tablespoons of chopped, fresh rosemary or sage
• Crostini – French bread sliced and toasted, toasted pita bread, or crudite veggies

Mince the garlic then mash it in a small bowl with 1/2 teaspoon salt and 1 tablespoon of olive oil. Puree the beans and garlic mixture in a food processor. With the machine running, add the remaining olive oil, milk, and lemon juice, Add pepper to taste and season with more salt if neccessary. The beans will be the consistency of hummus. If it’s too thick, you can add a little more milk.

Spread on crostini and sprinkle with the fresh herbs.