Ingredients
- 2 cups [320 g] canned lima beans, rinsed and drained
- 2 oz [55 g] goat cheese
- 1 heaping Tbsp finely chopped fresh chives
- ¼ cup [60 ml] olive oil
- Salt and freshly ground pepper
- 6 slices center-cut bacon
- 2 cups [280 g] fresh corn kernels (or frozen or canned)
- 1 pint [320 g] grape tomatoes, quartered
- ¾ cup [105 g] diced red onion
- 1 baguette, sliced ¼ in [6 mm] thick
- Microgreens, for garnish
How to Make It
- Preheat the oven to 350°F [180°C]. In a food processor, combine the lima beans, goat cheese, chives, olive oil, ¾ tsp of salt, and ½ tsp of pepper and process until smooth and creamy, stopping to scrape down the sides of the bowl as needed. Set aside.
- In a large skillet over medium-high heat, cook the bacon until browned and crispy, and drain off all but 1 Tbsp of the drippings in the pan. Transfer the cooked bacon to a paper towel–lined plate to drain. Finely chop the bacon and set aside. Add the corn, tomatoes, and onion to the skillet with the reserved drippings, season with ¾ tsp of salt and ½ tsp of pepper, and cook over medium-high heat, stirring occasionally, until the corn is cooked through, 5 to 6 minutes.
- Place the baguette rounds on a baking sheet and bake until lightly browned and crisped, 6 to 8 minutes.
- To make the crostini, spread each toasted baguette round with about 1 Tbsp of the lima bean and goat cheese spread, and top with about 1 Tbsp of the corn and tomato mixture. Sprinkle a little bacon and some microgreens on top, and serve right away.
