Lemon Herb White Bean Crostini
This White Bean Crostini recipe features toasted baguette slices topped with a creamy, savory white bean dip flavored with garlic, fresh parsley, lemon juice, and olive oil. It’s an easy-to-make, nutritious appetizer ideal for holidays or casual meals. The recipe yields 4 servings and can be prepared mostly ahead of time for convenience.
Equipment
- 1 Food processor
- 1 Large Baking Sheet
- 1 Pastry Brush
- 1 Sharp Chef’s Knife
- 1 medium mixing bowl
Ingredients
- 1 whole baguette sliced into ½-inch thick pieces
- 3 tablespoons extra virgin olive oil divided
- Sea salt to taste
- Freshly ground black pepper to taste
For the White Bean Spread:
- 2 cups cooked white beans cannellini or navy beans, drained and rinsed if canned
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 4 tablespoons fresh parsley finely chopped
- 2 garlic cloves minced
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Baguette Slices: Preheat your oven to 350°F (180°C). Using a sharp knife, cut the baguette into even slices about half an inch thick. Lay the slices on a large baking sheet in a single layer. Lightly brush the tops of each slice with about 2 tablespoons of olive oil, ensuring they are evenly coated. Sprinkle with a pinch of sea salt and freshly ground black pepper for seasoning.
- Toast the Crostini: Place the baking sheet in the preheated oven. Toast the baguette slices for approximately 12 to 15 minutes, or until they turn a light golden brown and develop a crisp texture. Once toasted, remove from the oven and allow them to cool slightly on the baking sheet.
- Make the White Bean Spread: While the crostini are toasting, add the cooked white beans to a food processor. Pulse briefly to mash the beans, leaving the texture slightly chunky rather than completely smooth. Transfer the beans to a mixing bowl. Stir in the lemon juice, remaining 1 tablespoon of olive oil, minced garlic, and chopped parsley. Season with salt and freshly ground black pepper to taste. Mix thoroughly until well combined.
- Assemble the Crostini: Spoon a generous amount of the white bean spread onto each toasted baguette slice. Garnish with a final sprinkle of freshly ground black pepper if desired. Serve immediately for the best contrast between the crisp crostini and creamy spread.
Notes
- Bean Prep Tip: For the best flavor and texture, cook your own white beans from dry and refrigerate them overnight. This avoids the slightly metallic taste canned beans can sometimes have.
- Make-Ahead Option: The white bean spread can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Toast the crostini fresh just before serving to maintain crispness.
- Bread Choice: While a baguette is traditional, you can substitute with any crusty bread like a rustic Italian loaf or sourdough.
- Adjust Texture: If you prefer a smoother spread, process the beans longer in the food processor. For chunkier texture, pulse fewer times.
- Flavor Variations: Add a pinch of smoked paprika or a few red pepper flakes to the bean spread for a subtle smoky or spicy kick.
