Perfect for last-minute entertaining, these simple crostini deliver delicious flavors. Serve as an appetizer, starter or snack.
Recipe tags: garlic base, easy difficulty, app, vegetarian, roast
| 1 can (15 oz) | cannellini beans, drained and rinsed |
| ½ cup | olive oil, divided |
| 2 tsp | lemon zest |
| 3 Tbsp | lemon juice |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 Tbsp | finely chopped fresh rosemary |
| Pinch hot pepper flakes | |
| 24 | baguette rounds |
| 2 cup | arugula |
| ¼ cup | grated Parmesan cheese |
Preheat broiler to high and position rack in center of oven.
In food processor, purée beans, 1/4 cup olive oil, lemon zest, lemon juice, Roasted Garlic Base, rosemary and hot pepper flakes until smooth.
Arrange baguette rounds in single layer on baking sheet. Broil for 1 to 2 minutes per side or until golden and toasted.
Spread dip over baguette rounds. Sprinkle with Parmesan; top with arugula. Drizzle with remaining oil.
Alternatively, use as a dip, and serve with chips, crackers and/or vegetable crudités.