Recipes › Appetizer › White Bean Crostini Recipe

White Bean Crostini Recipe

Recipe by Pedro M. A. Neves

This Italian antipasto showcases creamy white beans spread on crispy toasted bread, finished with fragrant rosemary oil and fresh cracked pepper. White bean crostini is a traditional Tuscan appetizer that balances rustic simplicity with refined flavor, perfect for entertaining or casual gatherings.

Ingredients

• 400g (14 oz) canned cannellini beans, drained and rinsed
• 60ml (¼ cup) extra virgin olive oil, divided
• 3 cloves garlic, minced
• 1 baguette, sliced into 8mm (⅓ inch) thick rounds
• 2 sprigs fresh rosemary
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 15ml (1 tablespoon) fresh lemon juice
• 2 tablespoons grated Pecorino Romano cheese
• Fleur de sel for finishing

Instructions

1. Slice the baguette on a bias into 8mm thick rounds. Arrange on a baking sheet in a single layer.

2. Brush both sides of each bread slice lightly with 15ml (1 tablespoon) of olive oil.

3. Toast the bread in a preheated 200°C (400°F) oven for 5-6 minutes, turning halfway, until golden and crisp on both sides.

4. While bread toasts, warm 30ml (2 tablespoons) olive oil in a small skillet over medium heat and add minced garlic, stirring constantly for 30 seconds until fragrant.

5. Add the drained cannellini beans, salt, pepper, and red pepper flakes to the skillet. Mash gently with a fork or potato masher until mostly smooth with some visible bean pieces remaining.

6. Stir in the lemon juice and cook for 1 minute more, stirring occasionally, until the mixture is warmed through and slightly thickened.

7. Prepare the rosemary oil by placing the rosemary sprigs in the remaining 15ml (1 tablespoon) of olive oil and heating gently for 2 minutes, then remove from heat and let infuse for 5 minutes.

8. Spread approximately 20ml (1.5 tablespoons) of the warm bean mixture onto each toasted bread slice using the back of a spoon.

9. Drizzle each crostini with a small amount of rosemary-infused oil, then sprinkle with Pecorino Romano cheese and a pinch of fleur de sel.

Substitutions

• Use dried cannellini beans (90g dry weight, soaked and cooked) instead of canned for firmer texture
• Replace Pecorino Romano with aged Parmesan or pecorino toscano cheese
• Substitute rosemary with fresh thyme or sage for different herbal notes
• Use whole grain or sourdough bread instead of white baguette

Tips

• Toast the bread up to 4 hours ahead and store in an airtight container; assemble the crostini just before serving to prevent sogginess
• For a creamier bean spread, add 30ml (2 tablespoons) of reserved bean cooking liquid or vegetable broth
• Infuse the olive oil with rosemary at least 10 minutes before serving to develop deeper flavor

White bean crostini originates from Tuscany, where cannellini beans and rustic bread are regional staples. This simple preparation reflects the Italian philosophy of letting quality ingredients shine without unnecessary complexity, often served as part of an antipasto course before the main meal.

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