White Bean Crostini
Crisp rounds of baguette topped with a creamy, garlic-infused bean mash and a drizzle of sharp oil. The secret is the texture: the beans should be smoothed into a paste while retaining a few coarse bits, providing a foundation for the crunch of the toasted bread.
Balance the texture of the mash against the toast.
Use a baguette with a tight crumb so the bean mixture doesn't soak through and turn the bread soggy. Toast the slices until they are golden-brown and rigid.
- Heavy-bottomed skillet
- Fork or potato masher
- Chef's knife
- Mixing bowl
What goes in.
- 1 can (15 oz)cannellini beans, rinsed and drained
- 1baguette, sliced into 1/2-inch rounds
- 2 tbspextra virgin olive oil
- 1 clovegarlic, minced
- 1 tspfresh rosemary, finely chopped
- 1/2 tspsea salt
- 1/4 tspcracked black pepper
- 1garlic clove, peeled (for rubbing bread)
Raw garlic infusion
Rub the freshly toasted bread vigorously with a raw garlic clove while it is still warm. The heat will melt the garlic oils into the rough surface of the bread, creating a sharp, aromatic base.
The method.
Toast the bread
Brush baguette slices with olive oil and place in a hot skillet over medium-high heat. Brown each side until firm, about 2 minutes per side.
Prepare the bean base
In a bowl, combine the drained beans, minced garlic, chopped rosemary, salt, pepper, and the remaining olive oil. Mash with a fork until you have a thick, rustic paste.
Assemble
Rub each toasted slice with the raw garlic clove. Spoon a generous tablespoon of the bean mixture onto each slice and spread evenly.
Finish
Top with a tiny drizzle of high-quality olive oil and a final dusting of black pepper just before serving.
Other turns to take.
Lemon and Zest
Add one teaspoon of fresh lemon zest to the mash to cut through the density of the beans.
Sun-Dried Tomato
Fold in two tablespoons of finely chopped oil-packed sun-dried tomatoes for acidity and chew.
When it doesn't go to plan.
Pat the beans dry with a towel after rinsing so the mash doesn't become watery.
If the mash feels too stiff, add a teaspoon of water or more olive oil to reach a spreadable consistency.
Assemble these right before serving; the longer they sit, the more the moisture from the beans softens the bread.
The ones that keep coming up.
Can I use other types of beans?
Great Northern or Navy beans work well because they share the same creamy texture as Cannellini beans.
Should the bean mixture be served warm?
Room temperature is preferred. If you heat the beans, the moisture will cause the toasted bread to lose its crunch rapidly.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe