Cannellini Crostini Recipe

Name: Cannellini Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf French baguette, day old, thinly sliced; Crostini Mixture; 15 ounces cooked cannellini beans, save some cooking liquid (or equivalent amount drained canned beans, liquid reserved); 6 roasted garlic cloves, minced (read *NOTE); 1 tablespoon sherry wine vinegar or 1 tablespoon white wine vinegar; 1 tablespoon lemon juice; salt, to taste; 1 -2 tablespoon extra virgin olive oil, to taste plus additional; extra virgin olive oil, for toasting and garnish; Garnish; spanish paprika; fresh Italian parsley, very finely minced; red onion ring, thinly sliced (use the smaller inner rings)

Servings: persons

1 loaf French baguette, day old, thinly sliced
Crostini Mixture
15 ounces cooked cannellini beans, save some cooking liquid (or equivalent amount drained canned beans, liquid reserved)
6 roasted garlic cloves, minced (read *NOTE)
1 tablespoon sherry wine vinegar or 1 tablespoon white wine vinegar
1 tablespoon lemon juice
salt, to taste
1 -2 tablespoon extra virgin olive oil, to taste plus additional
extra virgin olive oil, for toasting and garnish
Garnish
spanish paprika
fresh Italian parsley, very finely minced
red onion ring, thinly sliced (use the smaller inner rings)

1
*NOTE: A word of advice: Using roasted garlic mellowed the flavor. Using unroasted garlic will in my opinion overpower the flavor however. DO NOT use jarred roasted garlic.
2
In a mixing bowl, combine the white beans, garlic, sherry vinegar, lemon juice and olive oil. Add a little bit of the cooking bean liquid if necessary to help in blending. Be careful not to add too much liquid though!
3
Mash the bean mixture with a fork until very smooth. If you think it is necessary to add again a very small amount of the bean cooking liquid to help in mashing, then do so.
4
Cover the bean mixture and allow to sit at least 1 hour. I recommend tasting and adjusting seasonings after standing time.
5
Heat a skillet over medium-high heat. Brush each slice of bread with olive oil on both sides, and toast in the skillet until it is lightly browned on both sides; approximately 2 minutes per side. (Alternatively, you can broil the baguette slices, but you need to be [[really]] careful not to burn the bread!).
6
Top each slice with some of the bean mixture.
7
Arrange the crostini slices on a pretty platter. Add a sprinkle of paprika over the slices, very lightly drizzle a small amount of olive oil on top of the toasted slices, garnish artfully with the fresh parsley and a smattering of red onion rings.
8
Serve immediately.
9
Prep and cooking times are estimated.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 loaf French baguette, day old, thinly sliced, Crostini Mixture, 15 ounces cooked cannellini beans, save some cooking liquid (or equivalent amount drained canned beans, liquid reserved), 6 roasted garlic cloves, minced (read *NOTE), and more.

Yes, Cannellini Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cannellini Crostini

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