Recipe: Crostini with White Beans and Basil

Crostini with White Beans and Basil
Crostini with White Beans and Basil

This is the last of the three crostini toppings I did for the recent Kavana Men Cook event, and it is admittedly similar to the other white bean dip I posted awhile back with grilled onions. This version is pared down further, focusing simply on clear flavors from the Meyer lemon and basil. Garlic and/or chili flakes would be appropriate additions, and you could use fresh parsley, tarragon, or oregano instead of the basil.

Crostini with White Beans and Basil
Serves 6 as an appetizer
Vegetarian and vegan

  • 1 baguette
  • 1/4 c. peppery olive oil
  • one 15. oz cans cannelini, drained and rinsed (or cook your own)
  • juice of 1 Meyer lemon
  • 1/3 c. basil, chiffonade
  • 1 t. sea salt
  • 1/2 t. fresh ground black pepper
    1. Preheat oven to 400 F.
    2. Lightly mash the beans and mix in 2 T. of the olive oil, the lemon juice, basil, salt, and pepper. Adjust seasoning as needed.
    3. Slice the baguette thinly, arrange in a single layer on a baking sheet. and brush with the remaining olive oil.
    4. Toast until golden brown, and serve immediately.

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    Posted by Michael Natkin on Saturday, March 1st, 2008 in Appetizers, Recipes, Vegan or Modifiable.

    2 Responses to “Recipe: Crostini with White Beans and Basil”

    1. Reply
      March 1, 2008 at 2:49 pm #

      Ironic, I just got done making a few different bean dips for dinner tonight then came to check out your blog. My husband is off on a business trip in the morning and bean dips are about his all time favorite food, so I thought I would send him off happy 🙂

      Peppery olive oil! I do wish my local grocery had an “olive oil bar” to taste and compare. I’ll have to ask about a peppery olive oil.

    2. Reply
      March 8, 2008 at 8:30 am #

      I love cannellini beans! But, I have never cooked my own:)

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