Soybean Croustades

1. 1

   Preheat the oven to 350F (180C).

2. 2

   Trim the crusts from the bread.

3. 3

   Flatten the slices with a rolling pin, and brush with the melted butter.

4. 4

   Using a 2in (5cm) round cookie cutter, stamp out 3 pieces from each slice of bread.

5. 5

   Push the bread, butter-side down, firmly into a 12-cup mini-muffin pan.

6. 6

   Bake for about 12 minutes, or until well crisped.

7. 7

   Remove the croustades from the pan and let cool on a wire rack.

8. 8

   Cook the frozen beans in a saucepan of lightly salted boiling water about 5 minutes, until tender.

9. 9

   Drain, rinse in cold water, and drain again.

10. 10

    Coarsely puree the beans, shallot, basil, oil, and garlic in a blender or food processor.

11. 11

    Season with salt and pepper.

12. 12

    Divide the bean pesto among the croustades and top each with a basil leaf.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.