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Colette & Cassi's Country Kitchen!

White Bean Crostini With Smoked Trout












Makes 1 1/2 dozen appetizers
Preparation: 15 minutes
Cooking: 4 minutes

• 2 teaspoons olive oil*

• 3 cloves garlic, minced

• 1 16-ounce can cannellini or great northern beans, rinsed and drained

• 2 tablespoons chopped, drained oil-packed sun-dried tomatoes

• 1 tablespoon chopped fresh thyme

• 1/4 teaspoon freshly ground black pepper

• 18 1/2-inch-thick slices thin

• (2-inch-round) baguette, toasted

• 4 ounces smoked skinless,

• boneless trout, broken into chunks

• 18 small thyme sprigs

Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add beans, sun-dried tomatoes, thyme, and pepper. Cook 1 minute, stirring occasionally. Transfer mixture to a food processor; process until smooth. (Spread may be refrigerated up to 1 day before serving. Let come to room temperature before assembling with toast, trout, and thyme.)

Spread bean mixture over toasted bread; top each appetizer with a piece of trout and a thyme sprig. Serve at room temperature.

*For added flavor, use the oil from the jar of sun-dried tomatoes.

Per appetizer: Calories 65 (23% from fat), Fat 2 g (0 g saturated), Protein 3 g, Carbohydrate 9 g, Fiber 1 g, Cholesterol 2 mg, Iron 0 mg, Sodium 161 mg, Calcium 10 mg