Meyer Lemon is a taste of sunshine in the dreary winter. These small lemons grow in the depths of winter and have a thin, smooth skin with a dark yellow pulp. The acid content on a meyer lemon is much lower than that of a regular lemon so they tend to be on the sweeter side.
Our friends at Bolzano Olive Ranch got it right when they started producing their Meyer Lemon Organic Olive Oil. Read More
- 1 cup dry white beans, such as cannellini
- ½ cup extra virgin olive oil
- 1/8 cup garlic cloves, peeled and sliced thin
- 1/8 cup lemon juice
- 1/8 tsp. cayenne pepper
- ½ tsp. cumin powder
- 1/8 cup Italian parsley, coarsely chopped
- ½ Tbsp. salt
- ¼ Tbsp. white pepper
- 12-16 slices country baguette
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. Italian parsley, coarsely chopped
- Cook the white beans in 4 cups of water until completely soft. Strain the beans and save the bean cooking liquid. Puree half of the beans in a food processor fitted with a metal blade and add enough of the cooking liquid so it’s creamy, like the texture of mayonnaise. Chill completely.
- In a small sauce pot add ½ the extra virgin olive oil and the slivered garlic and cook over medium low heat until the garlic turns light brown, cool to room temperature. In the bowl of the food processor, combine the bean puree, the toasted garlic and its oil, the lemon juice, cayenne, cumin and process until smooth. Remove to a medium mixing bowl and stir in the reserved cooked beans, parsley, salt and pepper. Serve at room temperature.
- Heat oven to 350°F, brush the baguette slices with the 2 Tbsp. extra virgin olive oil and toast until light brown and crisp. Top each crostini with a generous spoon of the white beans and sprinkle the reserved parsley on top and serve.