Elevate your appetizer game with these Roasted Garlic White Bean Crostini, a quick and flavorful Italian treat perfect for any occasion.
Packed with plant-based protein, fiber, and heart-healthy fats, this dish is both nourishing and satisfying.
With just a handful of ingredients and 25 minutes, it’s an easy, make-ahead option that’s ideal for weeknight snacks, entertaining, or meal prep.
Roasted Garlic White Bean Crostini
Equipment
- 1 Blender or food processor
- 1 saucepan
- 1 Knife
- 1 Cutting Board
- 1 Spoon or spatula
Ingredients
- 1 can 15 oz cannellini beans, drained
- 2 tbsp extra virgin olive oil
- 1 unit baguette sliced
- 1 clove garlic
- 1 tbsp fresh parsley chopped
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 1 tsp salt
- 1 tsp black pepper crushed
- 1 bay leaf
Instructions
- Prepare the Garlic-Infused Beans: Start by heating 1 tablespoon of extra virgin olive oil in a medium saucepan over medium heat. Once the oil shimmers, gently add 1 whole garlic clove and a bay leaf, letting the aroma infuse the oil for about 1-2 minutes. Next, add the drained cannellini beans to the pan. Stir gently to coat the beans in the garlicky oil. Allow the beans to cook for 10 minutes, stirring occasionally, until they are heated through and slightly softened. This process enhances their natural nutty flavor and infuses the beans with a subtle garlic aroma.
- Create the Marinated Bean Topping: While half of the beans remain in the pan, carefully remove the other half and place them in a mixing bowl. To this portion, add 1 tablespoon of extra virgin olive oil, 1 clove of minced garlic, 1 tablespoon of freshly chopped parsley, 1 tablespoon of lemon juice, 2 teaspoons of lemon zest, 1 teaspoon of salt, and 1 teaspoon of crushed black pepper. Gently toss these ingredients together, ensuring that each bean is evenly coated. Let this mixture marinate for at least 5 minutes. The result will be a zesty, vibrant topping that adds texture and a burst of flavor to the creamy base.
- Blend the Creamy Bean Puree: Take the remaining beans from the saucepan (without the bay leaf) and transfer them to a blender or food processor. Add 1 tablespoon of extra virgin olive oil. Blend on high speed until the beans reach a smooth, creamy consistency, similar to hummus. Pause occasionally to scrape down the sides with a spatula to ensure everything is well combined. The goal is a silky, spreadable puree that will form the perfect base for your crostini.
- Toast the Baguette Slices: While the beans are blending, preheat your oven to 375°F (190°C) or heat a skillet on medium. Slice your baguette into ½-inch thick slices. Arrange them on a baking sheet and lightly drizzle or brush with olive oil. Toast in the oven for 5-7 minutes, flipping halfway through, until the edges are golden and crisp. If using a skillet, toast each side until golden brown and fragrant. These toasty slices provide the perfect crunchy contrast to the creamy bean puree.
- Assemble the Crostini: Once the baguette slices are toasted, spread a generous layer of the creamy bean puree on each slice. Then, carefully top each with a spoonful of the marinated beans. The combination of textures—silky puree and slightly firm, tangy marinated beans—creates a balanced and flavorful bite in every crostini.
- Final Garnish and Serve: Optionally, sprinkle with extra parsley or a tiny drizzle of extra virgin olive oil for added freshness and shine. Arrange the crostini on a serving platter and serve immediately for best texture. These Roasted Garlic White Bean Crostini can also be made ahead and stored in the refrigerator for up to 24 hours; simply assemble just before serving.
Notes
- Use cannellini beans for their creamy texture, but great northern beans can be a substitute if unavailable.
- Fresh garlic and lemon zest enhance flavor far more than pre-minced or dried versions.
- Toast your bread slices just before serving to maintain crunchiness, especially if making the bean mixture ahead.
- Adjust seasoning gradually; the marinated beans bring additional saltiness, so taste before adding extra.
- This recipe is naturally vegan and gluten-free, making it perfect for diverse dietary needs.
Chef’s Secrets for Perfect Crostini
To make this crostini truly standout, focus on layering flavors and textures.
Cooking the beans with garlic and a bay leaf infuses a subtle, aromatic depth, while marinating half of them with lemon juice and zest adds a bright, tangy contrast.
Always blend the remaining beans until silky smooth—any lumps will affect the creamy base.
When toasting bread, ensure it’s lightly golden, not overly browned, so it complements the soft beans without overpowering them.
For extra richness, drizzle a small amount of high-quality extra virgin olive oil just before serving; it elevates aroma and mouthfeel.
Serving Suggestions for Every Occasion
These crostini are highly versatile. Serve them as an elegant appetizer for dinner parties, or enjoy them as a quick weekday snack alongside a crisp salad.
They pair beautifully with light white wines like Pinot Grigio or Sauvignon Blanc, or a sparkling beverage for a festive touch.
For a more filling option, add sliced cherry tomatoes, roasted red peppers, or olives on top.
You can also serve them as part of a mezze platter alongside hummus, roasted vegetables, and fresh bread for a Mediterranean-style spread.
Storage Tips for Freshness
You can prepare the bean mixture a day ahead and store it in an airtight container in the refrigerator.
The marinated beans can also be made in advance, allowing flavors to deepen overnight.
Keep the toasted baguette slices separate to avoid sogginess and toast them just before serving.
Leftover crostini can be stored, unassembled, for up to 24 hours.
Once assembled, enjoy immediately, as the contrast between creamy beans and crispy bread diminishes over time.
Frequently Asked Questions
1. Can I use other beans instead of cannellini?
Yes! Great northern beans or navy beans are excellent alternatives. Choose a variety with a mild, creamy texture to maintain the spreadable consistency.
2. How can I make this recipe nut-free?
This recipe is naturally nut-free. Simply ensure that your bread and olive oil have no cross-contamination with nuts if serving to someone with allergies.
3. Can I make this recipe gluten-free?
Absolutely. Swap the baguette with gluten-free bread or rice crackers.
The bean puree remains deliciously creamy and works well as a topping for any crunchy base.
4. Can I prepare this ahead of time?
Yes, both the creamy puree and marinated beans can be made a day in advance.
Store separately and assemble just before serving to keep the bread crisp.
5. How do I store leftovers?
Keep leftover beans in airtight containers in the refrigerator for up to 24 hours.
Toast fresh bread as needed, and avoid pre-assembling crostini if you want to maintain crisp texture.
