Food Recipes Appetizers Bruschetta + Crostini White Bean Crostini with Spicy Cucumbers Be the first to rate & review! Plus: Ultimate Holiday GuidePlus: More Appetizer Recipes and Tips By Marcia Kiesel Updated on March 30, 2015 Save Rate PRINT Share Close Photo: © Anna Williams Yield: 40 crostini Cook Mode (Keep screen awake) Ingredients 1/2 pound navy beans, soaked overnight and drained 3 large garlic cloves, 1 minced 2 thyme sprigs 1 bay leaf 3 tablespoons extra-virgin olive oil 1 teaspoon fresh lemon juice Table salt and freshly ground pepper 1 European cucumber, very thinly sliced crosswise 2 tablespoons white wine vinegar 1 teaspoon sugar 1 teaspoon kosher salt 3/4 teaspoon crushed red pepper 40 1/2-inch-thick baguette slices, toasted Directions Put the beans in a medium saucepan and add enough water to cover by 2 inches. Add the 2 whole garlic cloves, thyme sprigs and bay leaf and bring to a simmer over moderate heat. Cover partially and simmer, stirring occasionally, until the beans are tender, about 1 1/2 hours. Discard the thyme sprigs and bay leaf. Transfer the beans, garlic and cooking liquid to a food processor and puree. Press the puree through a coarse strainer into a bowl. Stir in the olive oil and lemon juice and season with table salt and pepper. Spread the cucumber slices in a large glass baking dish. In a bowl, combine the minced garlic with the vinegar, sugar, kosher salt and crushed red pepper; stir to dissolve the sugar and salt. Pour the dressing over the cucumber and toss. Refrigerate for 1 to 2 hours, tossing occasionally. Just before serving, spread each slice of toast with white bean puree and top with cucumber slices. Arrange the crostini on a platter and serve. Notes One Serving Calories 112 kcal, Total Fat 1.9 gm, Saturated Fat 0.3 gm. Originally appeared: November 1999 Rate It Print