| Level: | Easy |
| Total: | 15 min |
| Active: | 10 min |
| Yield: | 8 servings |
Instructions
- 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.
Reviews
Delish. They were a big hit as a thanksgiving appetizer
So great! Did a pasta variation without smashing the beans. Added parmesan and light use of topping. Interesting twist
I made this for our Thanksgiving appetizers. Everybody loved them.