Roasted Garlic White Bean Crostini
A creamy, garlicky white bean crostini perfect for quick snacks or entertaining. Packed with protein, fiber, and heart-healthy fats, this vegan and gluten-free Italian appetizer is ready in just 25 minutes and can be made ahead.
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.
