Best White Bean Crostini Recipes

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WHITE BEAN CROSTINI



White Bean Crostini image

A buttery bean puree showcasing the fresh flavors of garlic and thyme tops golden slices of French bread. The versatile appetizer never fails to win the approval of my guests.-Nancee Melin, Tucson, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup plus 2 tablespoons olive oil, divided
2 garlic cloves, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped ripe olives
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
24 slices French bread baguette (1/2 inch thick)
Sliced ripe olives and additional fresh thyme, optional

Steps:

  • In a food processor, combine the beans, 1/4 cup oil, garlic, salt and pepper. Cover and process until smooth. Add olives and thyme; process until blended. , Place bread on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Cool slightly. Spread each slice with 1 tablespoon bean mixture. Garnish with olives and thyme if desired.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

WHITE BEAN AND PROSCIUTTO CROSTINI WITH SAGE



White Bean and Prosciutto Crostini with Sage image

Provided by Anne Burrell

Categories     appetizer

Time 35m

Yield 30 servings

Number Of Ingredients 8

3 garlic cloves, smashed and finely chopped, plus 2 whole cloves
3/4 cup finely diced prosciutto
Pinch crushed red pepper flakes
4 cans cannellini beans, drained and rinsed
1/4 cup olive oil, plus more for drizzling
Kosher salt
2 baguettes, sliced on the bias
1/4 cup finely chopped sage

Steps:

  • In the bowl of a food processor combine the 3 smashed garlic cloves, prosciutto, crushed red pepper, and 3 cans of beans. Add 1/4 cup olive oil and puree until smooth. If the mixture seems too thick add more olive oil; the mixture should be fairly loose. Taste to see if the mixture needs salt (it probably will). Add the remaining can of beans and pulse to combine (the mixture should be a little bit coarse). Taste again to see if it needs salt. It should be creamy and a little chunky and really well flavored. Remove from the food processor to a large bowl and reserve at room temperature.
  • Preheat a grill pan over medium heat.
  • Grill the baguette slices on both sides on the preheated grill pan. When the bread looks slightly charred and is crispy remove them and rub each crostini with the raw garlic cloves.
  • Top each toast with a big schmear of the bean puree and a drizzle of olive oil. Garnish with sage and arrange on serving platters to serve. Bravissimo!

WHITE-BEAN AND CAPER CROSTINI



White-Bean and Caper Crostini image

For an extra layer of flavor, use a garlic- or herb-infused oil.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Yields topping for 30 crostini

Number Of Ingredients 7

Simple Crostini
1 can (15 ounces) canellini beans, rinsed and drained
1/4 small red onion, minced
1 tablespoon capers, rinsed
1 tablespoon olive oil
1 teaspoon white-wine vinegar
Coarse salt and ground pepper

Steps:

  • In a bowl, combine cannellini beans, onion, capers, olive oil, and white-wine vinegar. Mix, mashing beans slightly; season with salt and pepper. Top crostini with topping.

WHITE BEAN-POMEGRANATE CROSTINI



White Bean-Pomegranate Crostini image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Mix 1/2 cup pomegranate seeds and 1 tablespoon each sherry vinegar, chopped parsley and honey; season with salt and pepper. Cook 1 chopped shallot and 3 chopped garlic cloves in a skillet with olive oil until softened, about 5 minutes. Stir in one drained 15-ounce can cannellini beans plus 1/4 cup reserved liquid from the can and 1/4 cup water; season with salt and pepper and simmer 5 minutes. Smash, then spread on toasted baguette slices; top with the pomegranate mixture, a drizzle of olive oil and some orange zest.

WHITE BEAN RAGOUT CROSTINI WITH RED ONION JAM



White Bean Ragout Crostini with Red Onion Jam image

Recipe courtesy of Bon Appetit Executive Chef Mary Nolan

Provided by All-Clad

Time 1h40m

Yield Makes 5 dozen

Number Of Ingredients 20

1 pound dried cannellini beans
1 small carrot, peeled
1 small celery stalk
1 small shallot, peeled and root end trimmed but left intact
1 garlic clove, peeled and lightly smashed
1 bay leaf
1 teaspoon kosher salt, divided
2 tablespoons olive oil
1.5 tablespoon freshly squeezed lemon juice
2 tablespoons Olive Oil
2 large red onions, cut lengthwise and cut into 1/16-inch slices
2 teaspoon kosher salt
1 cup red wine
2 tablespoons light brown sugar
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 baguettes, cut into 1/3-inch slices on a slight bias
1/2 cup olive oil, plus more for drizzling
2 garlic cloves, peeled
1 Chiffonade of fresh mint leaves for garnish

Steps:

  • Note: Beans do not need to be soaked. Rinse beans and place in an All-Clad 3.5 quart round oven. Cover with 8 cups water and add carrot, celery, shallot, garlic and 2 teaspoons salt. Bring to a simmer, cover, and continue to cook over very low heat until beans are soft, about 1 hour 20 minutes. Remove vegetables and bay leaf. Drain liquid from beans and return to pot. Mash with a potato masher until smooth, but still somewhat textured. Season with remaining 2 teaspoons salt, olive oil and lemon juice and mix well.
  • In a large skillet, heat olive oil over medium heat. Add onions and salt and saute until soft and somewhat translucent, about 15 minutes. Add wine, brown sugar and balsamic vinegar and reduce heat to low. Continue to cook until liquid is almost completely gone, about 30 minutes longer. Stir in red wine vinegar and check seasoning, adding more vinegar if desired.
  • Preheat oven to 350 degrees. Brush both sides of the bread slices with olive oil and arrange in a single layer on rimmed baking sheets. Bake until golden and crispy, about 15 minutes. As soon as the bread is cool enough to handle, rub one side with garlic clove to infuse with flavor. Top each crostini with about 1 tablespoon bean ragout and 1 1/2 teaspoons of onion jam. Top with mint chiffonade and drizzle with olive oil.

TUSCAN WHITE BEAN CROSTINI



Tuscan White Bean Crostini image

This looks so nice on a appetizer buffet table. The flavors compliment so nice too. I love to make this for dinner parties. I hope you enjoy as much as we do.

Provided by mommyoffour

Categories     Beans

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

30 ounces white beans, rinsed and drained (such as Great Northern or cannellini)
1/2 large red bell pepper, finely chopped
1/3 cup finely chopped onion
1/3 cup red wine vinegar
3 tablespoons chopped fresh parsley
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
18 slices French bread, about 1/4 inch thick

Steps:

  • Combine beans, bell pepper and onion in large bowl.
  • Whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl.
  • Pour over bean mixture; toss to coat.
  • Cover; refrigerate 2 hours or overnight.
  • Arrange bread slices in single layer on large nonstick baking sheet or broiler pan.
  • Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted.
  • Remove; cool completely.
  • Top each toasted bread slice with about 3 T. bean mixture.

FRESH ARTICHOKE AND WHITE BEAN CROSTINI



Fresh Artichoke and White Bean Crostini image

Provided by Julian Marucci

Categories     Bean     Bake     Cocktail Party     Parmesan     Lemon     Basil     Artichoke     White Wine     Chill     Healthy     Boil     Bon Appétit     Maryland

Yield Makes 16

Number Of Ingredients 13

4 artichokes, halved lengthwise, tops and stems trimmed, center leaves removed, chokes scraped out
6 cups (or more) low-salt chicken broth
1 cup dry white wine
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
2 large fresh thyme sprigs
1 cup drained rinsed canned cannellini (white kidney beans)
1/2 cup grated Pecorino Romano cheese
1/4 cup (packed) finely chopped fresh basil plus whole leaves for garnish
2 tablespoons extra-virgin olive oil plus more for brushing
8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread
Lemon wedges

Steps:

  • Bring artichokes, 6 cups broth, and next 5 ingredients to boil in large saucepan, adding more broth if necessary to cover. Reduce heat; cover and simmer until artichoke hearts are very tender, about 50 minutes. Chill artichokes in broth mixture, uncovered, until cold, at least 2 hours and up to 1 day.
  • Remove artichokes from broth; drain. Pull off leaves. Cut hearts into 1/3-inch cubes; place in large bowl. Mix beans, cheese, 1/4 cup chopped basil, and 2 tablespoons oil into hearts. Season with salt and pepper.
  • Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes
  • Spoon artichoke topping onto bread. Squeeze lemon juice over; top with basil leaf.

KALE, WHITE BEAN, AND PROSCIUTTO CROSTINI



Kale, White Bean, and Prosciutto Crostini image

Crostini borrow their topping of kale, white beans, and pork from a traditional Tuscan soup.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 15m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1 can (14 1/2 ounces) cannellini beans, drained and rinsed
2 ounces thinly sliced prosciutto, cut into 2-inch pieces
2 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup dry white wine
1/2 bunch kale (about 8 ounces), stems removed, leaves torn into 1-inch pieces
1/2 baguette, cut into 1/2-inch slices

Steps:

  • Whisk together 2 tablespoons oil, the vinegar, 1/4 teaspoon salt, and pepper to taste. Add beans, and toss to coat.
  • Arrange prosciutto in a single layer in a large saute pan. Cook over medium-high heat, turning occasionally, until golden and crisp, about 5 minutes. Drain on paper towels.
  • Add remaining tablespoon oil, the garlic, and red-pepper flakes to pan, and cook over medium heat for 1 minute. Add wine and kale. Cover and cook, stirring once, until wilted. Stir in bean mixture and prosciutto, and season with salt and pepper. Spoon onto baguette slices, and drizzle with oil.

CROSTINI WITH TUNA AND WHITE BEAN PUREE



Crostini with Tuna and White Bean Puree image

These elegant crostini are sure to impress guests at any party. Also try:Eggplant Caponata Crostini, Crostini with Fresh Ricotta and Grilled Radicchio

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 8 crostini

Number Of Ingredients 12

1/4 cup plus 1 tablespoon olive oil, plus more for brushing crostini
2 cloves garlic, peeled and smashed
1 sprig fresh rosemary
1 sprig fresh sage
Pinch of crushed red-pepper flakes
Coarse salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
1 teaspoon red-wine vinegar
4 1/4-inch-thick diagonal slices pugliese or country-style bread, halved crosswise
1 (6.3-ounce) can oil-packed Italian tuna
8 Cerignola olives, pitted and thinly sliced
3 tablespoons fresh flat-leaf parsley, coarsely chopped

Steps:

  • Heat olive oil in a small saucepan over medium heat. Add garlic, rosemary, sage, red-pepper flakes, and 1/2 teaspoon salt; season with pepper. Cook, stirring, until garlic is soft and golden, 6 to 8 minutes. Add cannellini beans and cook until heated through, about 3 minutes.
  • Transfer bean mixture to the bowl of a food processor. Add red-wine vinegar and process until smooth. Season with salt and pepper and set aside.
  • Preheat a grill pan over medium-high heat. Brush bread on both sides with olive oil. Place bread slices on grill pan; cook, turning once, until bread is toasted and grill marks appear, about 2 minutes per side.
  • Spread two tablespoons white bean puree on each slice of grilled bread. Top with tuna and sliced olives. Sprinkle with parsley and serve.

WHITE BEAN AND SAGE CROSTINI



WHITE BEAN AND SAGE CROSTINI image

Categories     Bean     Appetizer

Number Of Ingredients 13

Crostini:
1 baguette (16 oz.) cut into 1/4" slices
4T olive oil
1 large bulb of garlic, cut in half lengthwise
Topping:
3T olive oil, plus more for drizzling
1 small onion, finely chopped (about 1/2 cup)
2 cloves of garlic, finely chopped
4 medium to large sage leaves, finely chopped
1 can (15 oz.) cannellini beans, rinsed and drained
2T water
Salt and pepper to taste
1 ripe tomato, seeded and diced (optional)

Steps:

  • To prepare crostini: Preheat oven to 350 degrees. Place baguette slices on a baking sheet, brush with olive oil, and bake for about 10 minutes, or until the slices are crisp and golden. Remove from oven, and rub each slice with the cut side of garlic. To prepare topping: In a medium saucepan, heat 3T olive oil over low to medium heat. Add the onion, garlic and sage, and cook about 5 minutes, or until the onion is soft. Add the beans, water, salt and pepper. Cook about 10 minutes. Mash the mixture with a spoon or fork into a rough puree. Spread about 1T of the bean mix on each crostini. Top each slide with diced tomato, if desired, and a drizzling of olive oil. Serve. Note: topping may be made up to 3 days in advance. Cover and refrigerate. Return to room temperature before serving. Top the crostini up to 1 hour before serving.

WHITE BEAN AND ROSEMARY CROSTINI



WHITE BEAN AND ROSEMARY CROSTINI image

Categories     Bean

Number Of Ingredients 14

Crostini:
1 baguette, cut on an angle in 1/4-inch slices (18 slices)
4 teaspoons extra-virgin olive oil
1/4 teaspoon coarse salt
1 garlic clove, cut into halves
Spread:
4 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons minced fresh garlic
1 (15-ounce) can cannellini beans, rinsed and drained
2 teaspoons fresh lemon juice
1 teaspoon minced fresh rosemary
1 teaspoon finely grated lemon rind
1/4 teaspoon coarse salt
Freshly ground black pepper

Steps:

  • Preheat oven to 400F. To prepare the crostini, brush baguette slices on both sides, and arrange on a rimmed baking sheet. Sprinkle very lightly with salt. Bake until beginning to crisp and color, 6 to 8 minutes. Rub crostini immediately with the cut garlic clove. To prepare the spread, warm 2 tablespoons olive oil in a heavy skillet over low heat. Add garlic and sauté 1 minute. Add drained beans and sauté 2 minutes more. Remove from heat. Mash the beans with the back of a fork to make a rough purée. Add remaining 2 tablespoons olive oil, lemon juice, rosemary, lemon rind, salt and pepper. Thin the purée with 1 to 2 tablespoons warm water, as desired. Transfer spread to a serving bowl, garnish with a rosemary sprig, and serve warm with the crostini. Recipe by Laraine Perri.

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