0 recipes from contoocook and beyond


l baguette (about 22″)
l/2 stick butter
for spread: twol9 oz. cans white beans such as cannellini
l cup packefd flat leaf parsley
2 large cloves garlic
l tsp. salt
2 tsp. drained capers
3 tbsps. lemon juice
6 tbsps. olive oil
Make toasts: cut baguette crosswise into l/4″ slices. In saucepan melt butter with salt to taste over mod. heat and brush butter on one side of each slice. Arrange baguette slices buttered sides up on 2 lar ge baking sheets and toast in upper and middle thirds of oven until golden about l2 mins. Can be made 2 days ahead and keps in air tight bag.
Make spread:Drain beans in colander. Gently rinse beans and drain well. Mince parsley. In processor blend together all spread ingredients except oil until smooth. With motor running add oil in a slow stream blending until incorporated and season with s&p. Spread may be made l day ahead and chilled covered. Bring to rooom temp. before serving. Gormet Jan. l998

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