White Bean and Rosemary Crostini

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 8/13/2020

Infused with aromatic rosemary, this white bean spread works on toasted baguette slices or with vegetable slicks.

Serves: 6 Save

Ingredients (14)

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

Directions

  1. Preheat oven to 400F.
  2. 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.
  3. To prepare the spread, warm 2 tablespoons olive oil in a heavy skillet over low heat. Add garlic and saute 1 minute. Add drained beans and saute 2 minutes more. Remove from heat. Mash the beans with the back of a fork to make a rough puree. Add remaining 2 tablespoons olive oil, lemon juice, rosemary, lemon rind, salt and pepper. Thin the puree with 1 to 2 tablespoons warm water, as desired.
  4. Transfer spread to a serving bowl, garnish with a rosemary sprig, and serve warm with the crostini.

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