These little snacks are so packed with flavor, and are extremely light and fresh. The crispy frico garnish adds a nice salty crunch to the creamy bright spread.
Ingredients
Dip:
12 Crostini
1 can Cannellini Beans, drained
1/2 cup Fresh Basil, packed
1 Lemon (for zest and juice)
1/2 cup Grated Romano Cheese
1/4 cup Extra Virgin Olive Oil
1/2 tsp Garlic Powder
Salt & Pepper
Frico:
2 cups Romano Cheese, grated
1 tbsp Flour
1 tsp Dried Basil
Place the beans, basil, 1/2 cup Romano, and garlic powder in a food processor. Zest and add the juice of the lemon. Pulse until the ingredients until they are well mixed. While the food processor is on, drizzle in the 1/4 cup olive oil. Blend until it is nice and creamy. Salt and pepper the dip to taste.
Set the dip aside. Preheat the oven to 350°, and mix the flour and dried basil with the remaining 2 cups of Romano. Line a baking sheet with parchment paper, to ensure the cheese doesn’t stick. Make little piles (about 2 tbsp each) on the baking sheet. Place in the oven and bake for 10-12 minutes, until they are crisp and golden brown. Let cool completely, or they will bend and you won’t be able to use for a garnish! Take a crostini and spread a good amount of the bean dip evenly. Repeat, until you have done all 12 of the crostini. Place them on a serving platter, then take a piece of frico to garnish the toast – it should easily sit upright if the dip is thick enough. Cut the frico if needed, and enjoy!
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