White Bean Crostini
For even faster prep, serve dip style in a decorative bowl, with baguette slices on the side, and let guests plate their own.
Course: Snack
Keyword: cannellini beans, crostini, dip, white bean
Servings: 32 crostini
Calories: 135kcal
Author: Genevieve Doll
- 2 (15-ounce) cans cannellini beans
- ½ cup vegetable stock
- 1 tablespoon salted butter
- 1 medium garlic clove, minced
- ¾ teaspoon salt
- 2 teaspoons lemon juice
- 1 large baguette
- lemon zest, for garnish
- thyme leaves, for garnish
- red pepper flakes, for garnish
Preheat oven to 400°F.
Drain and rinse beans.
Heat a medium pot over medium heat and add beans, broth, butter, garlic and salt. Bring to a simmer, and reduce heat to medium low.
Simmer for about 7 minutes, until liquid is partially reduced.
Meanwhile slice baguette on diagonal into ½ inch slices. Toast on a baking sheet for 5-6
minutes until slightly crispy.
Remove beans from heat and mash with a potato masher. Stir in lemon juice. Consistency should be soft and spreadable. Season to taste.
Spread about 1 Tbs beans on each slice of baguette.
Garnish with lemon zest, thyme and red pepper flakes.
Calories: 135kcal | Carbohydrates: 25g | Protein: 6g | Fat: 1g | Sodium: 268mg | Fiber: 3g | Sugar: 1g