Crostini with White Bean Puree
This is a study in texture: the snap of toasted sourdough against the cooling, creamy bean paste. It serves as a base that holds up to any topping, but it carries its own weight with just a crack of black pepper and sea salt.
The temperature of the beans matters
Work with the beans while they are still slightly warm from the pan so the olive oil emulsifies properly into a smooth paste rather than separating.
- Heavy-bottomed saucepan
- Food processor
- Serrated knife
- Baking sheet
What goes in.
- 1 can (15 oz)cannellini beans, rinsed and drained
- 2 clovesgarlic, peeled and smashed
- 1 sprigfresh rosemary, stems removed
- 1/3 cupextra virgin olive oil, plus more for drizzling
- 1 tbspfresh lemon juice
- 1baguette, sliced into 1/2-inch rounds
- to tasteflaky sea salt and cracked black pepper
Creating the velvet base
Slowly stream the olive oil into the food processor while it runs. This bonds the fat with the moisture in the beans, turning a coarse mash into a spreadable cream.
The method.
Toast the bread
Brush the baguette slices lightly with olive oil. Place them on a baking sheet and slide them into a 400°F oven until the edges are deep gold, about 8-10 minutes.
Infuse the oil
In a small saucepan over medium-low heat, warm the olive oil with the garlic cloves and rosemary sprig for 3 minutes. Do not let the garlic brown; you want it softened and fragrant.
Blend the puree
Remove the rosemary sprig. Add the warm beans, the oil mixture, and lemon juice to the food processor. Pulse until smooth. If it looks dry, add a teaspoon of warm water until it reaches the consistency of thick frosting.
Assemble
Spread a generous tablespoon of the puree onto each cooled crostini. Finish with a final drizzle of fresh olive oil, a pinch of flaky salt, and cracked pepper.
Other turns to take.
Calabrian Kick
Fold a teaspoon of Calabrian chili paste into the puree for a sharper, heat-forward finish.
Lemon Zest
Add the zest of half a lemon to the top of the finished crostini to brighten the earthy profile of the beans.
When it doesn't go to plan.
Rub a raw garlic clove over the toasted bread slices before spreading the puree for a more aggressive garlic punch.
Ensure the beans are thoroughly dried after rinsing; excess water will make the puree runny.
If you have leftover puree, it stores well in the fridge for two days, though it will firm up; thin it with a drop of warm water before serving.
The ones that keep coming up.
Can I use dried beans instead of canned?
Yes, but they must be soaked and cooked until soft enough to smash between your fingers. Canned beans are the standard for consistency here.
The puree is too thick, should I add more oil?
Use water or vegetable stock instead of more oil. Adding too much oil will make the puree greasy rather than creamy.
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