White Bean Puree and Pesto on Crostini

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


White Bean Puree:
2 cups small white beans, soaked overnight and drained
1 carrot
1 onion
4 cups hot chicken stock
2 tablespoons kosher salt
olive oil

1 head of garlic
1 bunch fresh thyme
2 bay leaves
1 tablespoon black peppercorn

Pesto on Crostini:
6 bunches basil, leaves only
3 tablespoons almonds, toasted and chopped
2½ T garlic, minced
¾ teaspoon salt
1 cup + ¼ cup olive oil


White Bean Puree:
Create an aromatic infusing mixture by placing sachet ingredients in the center of a large square of cheesecloth. Gather the edges together to make a pouch, and tie off with kitchen twine.
Combine everything, except olive oil, in a large pot. Bring to a boil and then reduce heat to simmer. Cook until beans are soft (approximately 45 minutes). Cool beans and remove onion, carrot and sachet. Reserve cooking liquid.
For puree, strain beans out of liquid and place in cuisinart with ¼ cup cooking liquid. With the machine running, slowly add olive oil until mixture is smooth and lighter in color. If the mixture is still slightly lumpy, push through a metal sieve before use.
Spread pesto on top of crostini, and top with a bit of White Bean Puree.

Pesto on Crostini:
Blanch basil leaves in salted water for approximately 30 seconds. Shock in salted ice water. When leaves are cold, remove them from ice water and drain completely. Rough chop the blanched leaves and place them in a cuisinart or blender with the nuts, garlic, salt and 1 cup oil. Puree until mixture is uniform. If needed, add additional olive oil and/or salt. Store with plastic wrap touching the surface of the pesto.
Spread pesto on top of crostini, and top with a bit of White Bean Puree.


Suggested Pairing: