Low effort + fancy Appetizer to steal the show!

Ingredients

• 1 piece Baguette (full‑size, sliced ½‑inch thick)
• 540 ml White Kidney Beans (canned, rinsed and drained)
• 2 tbsp Olive Oil (extra‑virgin, for the bean spread)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Maple Syrup (pure, for a hint of sweetness)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly cracked, to taste)
• 15 pieces Fresh Figs (halved; choose ripe but firm figs)
• 1 tsp Fresh Thyme (leaves only, for garnish)
• 2 tbsp Balsamic Glaze (for drizzling)

Instructions

1. Slice the Baguette

   Using a sharp knife, cut the baguette into ½‑inch thick slices; you should get about 15‑20 pieces.

   Time: PT2M

2. Toast the Bread

   Heat a frying pan over medium heat. Optional: add a thin drizzle of oil. Place the bread slices in a single layer and toast 2‑3 minutes per side until golden and crisp.

   Time: PT5M

   Temperature: Medium heat

3. Cool the Toast

   Transfer the toasted slices onto a cooling rack to prevent condensation and sogginess.

   Time: PT2M

4. Prepare the White Bean Spread

   Rinse and drain the canned white kidney beans. In a food processor combine the beans, olive oil, lemon juice, maple syrup, a pinch of salt, and cracked pepper. Blend for about 1 minute until smooth.

   Time: PT3M

5. Slice the Figs

   Wash the fresh figs, cut each fig in half lengthwise.

   Time: PT2M

6. Assemble the Crostini

   Spread a generous layer of the bean mixture onto each toasted baguette slice. Top with a fig half, sprinkle a pinch of fresh thyme leaves, and drizzle with balsamic glaze.

   Time: PT5M

Nutrition Facts

Calories

110

Protein

3 g

Carbohydrates

18 g

Fat

4 g

Fiber

3 g