Chorizo & White Bean Puree Crostini


  • 1 French baguette, sliced into ½” slices
  • Olive oil
  • Salt
  • ¼ cup Mexican pork or beef chorizo
  • 1 16oz can cannelloni beans, drained and rinsed
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper


  1. Place the bread slices in a single layer on a cookie sheet. Brush the slices with olive oil and sprinkle with salt. Bake in an oven at 400 degrees until golden brown. About 8 minutes. Remove, set aside, and let cool.
  2. In a medium nonstick skillet break up and sauté the chorizo until lightly browned. Set aside.
  3. In a food processor blend the beans until smooth. While blending, slowly drizzle the olive oil in until you get a spreadable consistency.
  4. Spread the puree over the crostini, top with a pinch of the cooked chorizo, and garnish with a sprig of cilantro if desired.