Creamy White Bean & Roasted Garlic Crostini with Smoky Tomato Jam

Creamy White Bean & Roasted Garlic Crostini with Smoky Tomato Jam

Yield: 50 servings, 2 crostini (80 g) each

Creamy White Bean & Roasted Garlic Spread

1-1/4 cups Garlic cloves
2-1/2 tsp Olive Oil
1-1/4 qt Canned White Kidney Beans, rinsed
2-1/4 cups Philadelphia Light Cream Cheese Spread
1-1/4 tsp Cracked Black Pepper

Smoky Tomato Jam

2-1/2 tsp Olive Oil
1-1/4 cups Red Onion, fine dice
2-1/2 tsp Garlic, minced
3-3/4 cups Grape Tomatoes, cut in half
3/4 cup + 3 tbsp Bull's Eye Guiness Draught Beer Blend BBQ Sauce
1/3 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette
1-1/4 tsp Cracked Black Pepper
5 each Whole Wheat Baguettes (17"), ends trimmed, each cut into 20 diagonal slices
3/4 cup + 3 tbsp Fresh Basil, chiffonade

INSTRUCTIONS

Creamy White Bean & Roasted Garlic Spread:

Toss garlic with oil; place on sheet of foil. Fold to make packet. Bake in 350ºF oven 30 min. or until tender. Remove garlic from foil; mash garlic. Cool.

Use pulsing action to process beans in food processor until smooth. Add cream cheese spread, garlic and pepper; process until smooth. Refrigerate until ready to use.

Smoky Tomato Jam:

Heat oil in skillet on medium-low heat. Add onions and garlic; cook 5 to 10 min. or until tender. Add remaining ingredients; mix well. Bring to boil on medium-high heat; simmer on medium-low heat 20 min., stirring occasionally. Transfer to clean bowl. Refrigerate until ready to use.

For each serving:

Grill 2 baguette slices until lightly toasted. Spread each slice with 1 Tbsp. (15 mL) Creamy White Bean & Roasted Garlic Spread; top with 1-1/2 tsp. (7 mL) Smoky Tomato Jam and a pinch (0.3 g) of basil.

Recipe provided by Kraft