Categories: Appetizer, Broccoli, Cannellini

Ingredients

• 4 garlic cloves, peeled
• 2 tablespoons olive oil (preferably extra-virgin)
• 1/8 teaspoon dried crushed red pepper
• 16 1/2-inch-thick baguette slices
• 2 cups broccoli florets plus 1/2 cup peeled thinly sliced stalks (from about 8 ounces broccoli)
• 1 cup canned cannellini (white kidney beans), rinsed, drained
• 2 tablespoons fresh lemon juice

Directions

1. Preheat oven to 350°F. Combine garlic, oil and crushed red pepper in small custard cup. Cover tightly with foil. Bake until garlic is tender, about 35 minutes. Cool slightly. Arrange baguette slices in single layer on baking sheet. Bake until lightly toasted, about 15 minutes.

2. Steam broccoli florets and stalks until very tender, about 8 minutes. Rinse with cold water. Drain. Transfer to processor. Add cannellini, lemon juice and oil-and-garlic mixture. Process until smooth. Season broccoli puree with salt and pepper. (Toasts and broccoli puree can be made up to 6 hours ahead. Store toasts airtight at room temperature. Cover and chill puree.)

3. Spread broccoli puree atop toasts. Transfer canapés to platter and serve.

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