Herbed White Bean Crostini

Name: Herbed White Bean Crostini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 loaf (about 12 oz) (340 g) baguette, cut on a slight bias into ¼-inch (6 mm) slices, cut on a slight bias into ¼-inch (6 mm) slices; 2 tbsp (30 ml) extra-virgin olive oil, divided—1 tbsp for toasting bread, 1 tbsp for bean spread; to taste sea salt, for seasoning toasted bread; 1 can (15 oz) (425 g) canned cannellini beans, drained and rinsed, drained, rinsed, and patted dry; 3 cloves (15 g) garlic, minced, minced; 1½ tsp (3 g) fresh rosemary leaves, finely chopped; 1 tsp (2 g) fresh thyme leaves, finely chopped; 1½ tbsp (22 ml) fresh lemon juice; to taste freshly ground black pepper; ½ tbsp (7 ml) extra-virgin olive oil, for drizzling on finished crostini (optional); ½ tsp (1 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

Crispy toasted baguette slices topped with a bright, garlicky white bean spread infused with fresh rosemary, thyme, and lemon. These elegant crostini are perfect for entertaining—they come together in minutes and can be assembled ahead of serving.

Prep: 15 min
Cook: 10 min
Total: 25 min
Makes: 24 crostini

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Ingredients

6 servings

1 loaf (about 12 oz) (340 g) baguette, cut on a slight bias into ¼-inch (6 mm) slices, cut on a slight bias into ¼-inch (6 mm) slices
2 tbsp (30 ml) extra-virgin olive oil, divided—1 tbsp for toasting bread, 1 tbsp for bean spread
to taste sea salt, for seasoning toasted bread
1 can (15 oz) (425 g) canned cannellini beans, drained and rinsed, drained, rinsed, and patted dry
3 cloves (15 g) garlic, minced, minced
1½ tsp (3 g) fresh rosemary leaves, finely chopped
1 tsp (2 g) fresh thyme leaves, finely chopped
1½ tbsp (22 ml) fresh lemon juice
to taste freshly ground black pepper
½ tbsp (7 ml) extra-virgin olive oil, for drizzling on finished crostini (optional)
½ tsp (1 g) lemon zest, finely grated (optional)

Equipment (5)

9-inch (23 cm) serrated bread knife
Baking sheet (if oven-toasting)
12-inch (30 cm) skillet (if stovetop-toasting)
Food processor or blender
Small bowl for combining herbs

Steps

Before you start

Read through both components so you can toast the bread while preparing the bean spread
Preheat your oven to 400°F (200°C) if using it for toasting, or have a skillet ready
Pat canned white beans dry with paper towels to remove excess liquid

1
Toast the baguette slicesOven 400°F / 205°C
- Arrange baguette slices in a single layer on a baking sheet.
- Lightly brush both sides with 1 tbsp (15 ml) of olive oil.
- Spread in an even layer and toast in a 400°F (200°C) oven for 7–9 minutes, stirring halfway through, until the edges are golden brown and the centers are crisp.
- Alternatively, arrange slices in a 12-inch skillet over medium heat and cook for 1–2 minutes per side until golden.
- Transfer to a plate and season lightly with sea salt while still warm.
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Ready when: Bread edges are deep golden brown and slices are crisp when tapped
Tip: Don't overlap slices on the pan; if needed, toast in two batches. Thin, even slices toast more quickly and crisply.
2
Prepare the beans and herbs
- While the bread toasts, add the drained white beans, minced garlic, chopped rosemary, and chopped thyme to a food processor.
- Add the lemon juice and remaining 1 tbsp (15 ml) of olive oil.
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Ready when: All ingredients are in the food processor
Tip: Have all ingredients measured and ready before you begin so the processing step moves smoothly.
3
Blend into a textured spread
- Pulse the mixture in the food processor until the beans break down and the mixture is coarse and textured—aim for a spread that holds together loosely but still has small bean pieces visible.
- Do not overblend into a smooth paste.
- This should take 8–10 short pulses.
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Ready when: Spread is coarse and textured with visible bean chunks, not smooth or uniform
Tip: Pulse in short bursts; once the mixture comes together, stop. Over-processing will make the spread dense and heavy.
4
Season and assemble crostini
- Transfer the bean spread to a bowl.
- Season generously with freshly ground black pepper and a pinch of sea salt.
- Taste and adjust lemon juice or seasonings as needed.
- Spoon or spread about 1.5 tbsp of the bean mixture onto each warm or room-temperature toasted baguette slice, mounding it slightly.
- If using, drizzle each crostini with a tiny amount of finishing olive oil and garnish with lemon zest.
- Serve immediately or within 2 hours.
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Ready when: All crostini are evenly topped and garnished
Tip: Assemble crostini no more than 2 hours before serving to keep the bread crispy. If making ahead, toast the bread and keep it in an airtight container, and store the bean spread in the fridge; spread and garnish just before serving.

Good to know

Tips

For a smoother spread, pulse the beans with a little vegetable or chicken broth (2–3 tbsp) to loosen the texture, but keep it chunky enough to stay put on the toast.
Garlic is raw in this recipe; if you prefer a gentler flavor, lightly toast the minced garlic in 1 tsp of olive oil in a small pan for 30 seconds before adding to the beans.
Pat the canned beans very dry before processing—excess liquid makes the spread watery and prevents it from staying on the crostini.
For a party, arrange the toasted bread on a platter and set out the bean spread and garnishes separately so guests can assemble their own crostini fresh.

Make ahead

The baguette slices can be toasted up to 8 hours ahead and stored in an airtight container. The bean spread can be made up to 1 day ahead and refrigerated in a covered bowl. Assemble crostini within 2 hours of serving to maintain crispness of the bread.

Storage & reheating

Store toasted bread in an airtight container at room temperature for up to 8 hours. Keep the bean spread covered in the refrigerator for up to 3 days. Do not freeze assembled crostini (the bread will soften). Leftover bean spread can be frozen in an ice cube tray for up to 2 months and thawed to use as a dip.

Substitutions

fresh rosemary leaves → dried rosemary (use ½ tsp). Dried herbs are more concentrated; reduce the amount to avoid an overpowering flavor. Rehydrate in the lemon juice for 5 minutes before adding to the beans.
fresh thyme leaves → dried oregano or Italian seasoning (use ½ tsp). These offer a different but complementary herbal note. Use the same reduction in quantity as with dried thyme.
canned cannellini beans, drained and rinsed → great northern beans or chickpeas (cannellini variety). Great northern beans are milder and equally creamy; chickpeas will give a slightly earthier, more robust flavor. Quantity remains the same.
baguette, cut on a slight bias into ¼-inch (6 mm) slices → crackers, thinly sliced ciabatta, or gluten-free bread. Use sturdy crackers or bread that won't bend under the weight of the topping. Adjust toasting time as needed—crackers may cook faster than fresh bread.