Recipe Ingredients

1 head garlic
1/4 cup Compliments Sensations Toscano PGI Extra Virgin Olive Oil 60 mL
1 can white kidney beans, drained and rinsed 540 mL
4 tsp lemon juice 20 mL
1/4 tsp pepper 1 mL
1 Compliments Sensations French Rustic Baguette
1/2 cup Compliments Sensations Green Olive Tapenade 125 mL
Fresh thyme leaves, optional
 

Recipe Directions

  1. Preheat barbecue to medium-high.
  2. Cut the top off whole garlic, place on square of aluminum foil. Drizzle with 1 tsp (5 mL) olive oil, wrap completely in foil. Place on grill, close lid and cook until soft, about 20 minutes.
  3. Cut baguette into 24 ½-inch (1 cm) slices. Brush with 2 tsp (10 mL) oil. Grill until both sides are golden brown and crisp, about 2 minutes each side.
  4. Squeeze roasted garlic cloves into bowl of food processor; add beans, lemon juice, pepper and remaining 3 tbsp (45 mL) olive oil. Blend until smooth.

  5. Spread 1 tbsp (15 mL) of bean mixture on each crostini, top with 1 tsp (5 mL) of tapenade. Garnish each with a thyme leaf.

    In the Oven:
    Garlic: Prepare garlic as above. Roast in preheated 400ºF (200ºC) oven for 20 minutes or until soft.
    Crostini: Prepare bread as above. Place slices on baking sheet and bake in preheated 400ºF (200ºC) oven until crisp, about 5 minutes.