Recipe courtesy of Food Network Kitchen
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White Bean-Pomegranate Crostini
Total:
15 min
Active:
10 min
Yield:
8 servings
Level:
Easy
Total:
15 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Directions

Mix 1/2 cup pomegranate seeds and 1 tablespoon each sherry vinegar, chopped parsley and honey; season with salt and pepper. Cook 1 chopped shallot and 3 chopped garlic cloves in a skillet with olive oil until softened, about 5 minutes. Stir in one drained 15-ounce can cannellini beans plus 1/4 cup reserved liquid from the can and 1/4 cup water; season with salt and pepper and simmer 5 minutes. Smash, then spread on toasted baguette slices; top with the pomegranate mixture, a drizzle of olive oil and some orange zest.

Photograph by Andrew Purcell

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