Rosemary White Bean Crostini (vegan)
If you’re searching for a simple yet impressive appetizer, these Rosemary White Bean Crostini are the perfect choice. Made in just 15 minutes, this vegan appetizer delivers fresh, wholesome flavor with minimal effort. Serve them at holiday parties, family gatherings, or cozy dinners for a delicious plant-based bite everyone will love.
I love having an easy appetizer in my back pocket for those moments when friends or family stop by during the holidays. Something simple, wholesome, and a little extra cozy always feels right this time of year, and these creamy rosemary white bean crostini never disappoint.
They’ve become one of my go-to dishes because they taste so elegant without requiring much effort at all. It is the kind of recipe that brings everyone into the kitchen, which is exactly what I love during the holiday season.
Spotlight on These Rosemary White Bean Crostini
- It’s easy: This vegan crostini appetizer comes together in just 15 minutes with simple steps and minimal ingredients, making it perfect for busy hosts.
- It’s bursting with flavor: Fresh rosemary, lemon zest, and garlic create a bright, aromatic flavor that feels gourmet without the effort.
- Serve at a party: If you need a crowd-pleasing appetizer for a holiday gathering or dinner party, this rosemary white bean crostini always impresses.
- It’s healthy: Unlike heavy, greasy starters, this recipe is light, wholesome, and made with nourishing plant-based ingredients.
- It’s vegan: This dairy-free appetizer is gentle on the stomach and ideal for anyone looking for a lighter, more vibrant starter.
- It’s versatile: Enjoy the bean spread on crostini, crackers, or sliced veggies, or use it as a dip for a deliciously flexible appetizer option.
The Ingredients
Baguette bread: Choose a slim, fresh baguette from your local grocery store. A softer loaf slices beautifully and toasts into the perfect crisp base for your crostini.
Cannellini beans: One can of creamy white beans forms the heart of this vegan appetizer and delivers the perfect smooth, protein-rich spread.
Rosemary: Fresh rosemary adds an herby aroma and flavor that pairs beautifully with toasted bread and lemon.
Garlic: Use fresh garlic cloves for the most vibrant flavor. Fresh garlic truly transforms this bean puree and gives it that restaurant-quality taste.
Lemon juice: Fresh-squeezed lemon juice brightens the entire dish and adds a refreshing citrus note.
Lemon zest: A touch of lemon zest enhances the citrus flavor even more. You can skip it if you prefer a milder taste, but it adds such a lovely lift.
Olive oil: A high-quality olive oil brings richness and helps blend the bean mixture into a smooth, luxurious texture.
Ice water: A splash of cold water helps achieve that silky, creamy consistency that makes every bite irresistible.
Salt and pepper: Season the puree to taste for the perfect balance of flavor.
For the baguette slices, you will need the following ingredients.
Avocado or olive oil spray: A quick spray coats each slice efficiently and prevents them from becoming too oily.
Garlic powder: A light sprinkle adds a subtle garlic-toast flavor that complements the bean spread perfectly.
Finish off the crostini with a drizzle of olive oil and a dash of red pepper flakes for an optional final touch.
Frequently Asked Questions
I recommend using cannellini beans or also called Great Northern beans, because of their texture. While garbanzo beans could work, they are typically used for hummus-type dips.
Yes. The bean purée can be prepared 1–2 days in advance and stored in an airtight container in the refrigerator. Just give it a quick stir before serving.
A slim French baguette or sourdough baguette works best because it creates perfectly sized bites. Choose a loaf that is soft enough to slice but firm enough to toast without crumbling.
Fresh rosemary gives the best flavor and I highly recommend, but dried rosemary will work in a pinch. Use only 1⁄3 the amount of dried rosemary since it is more concentrated.
The white bean mixture is naturally gluten-free, but the bread is not. To make this appetizer gluten-free, simply swap in gluten-free baguette or toasted gluten-free crackers.
Toast the bread slices until golden, and assemble right before serving. If prepping ahead, keep the bread and bean mixture separate until party time.
Add a splash of ice water to loosen it and create a smoother, creamier spread.
Store leftover bean mixture in the fridge for up to 3 days. The toasted bread is best eaten fresh, but can be stored in an airtight container and re-crisped in the oven for a few minutes.
The Instructions
Step one: Add all of the ingredients to the base of a food processor except the ice water. Start with the beans and then add rosemary, garlic, lemon zest, lemon juice, salt, and pepper. Pulse the ingredients until a paste forms. While running, slowly pour in the olive oil.
Step two: Stop and scrape down the sides. While the food processor is on, slowly add ice water, one tablespoon at a time, until the desired creamy consistency is reached. Add additional salt and pepper to taste. Set the bowl aside.
Step three: Place the baguette slices on a pan lined with tin foil. Spray the tops with avocado or olive oil spray and sprinkle with garlic powder and salt. Toast the bread slices until slightly brown and crispy. I recommend only toasting one side. Remove from the oven or toaster oven.
Step four: Use a spatula or a spoon to spread the bean mixture evenly over 18-22 slices.
Step five: Sprinkle with optional red pepper flakes and drizzle with optional olive oil and serve immediately.
* If you are serving later, keep the toasts and bean puree separate until right before serving.
Storage
Store leftover bean mixture in the fridge for up to 3 days. The toasted bread is best eaten fresh, but can be stored in an airtight container and re-crisped in the oven for a few minutes.
Tips + Modifications
Fresh rosemary gives the bean spread a bright, aromatic flavor that dried herbs just cannot match. If you only have dried rosemary, use a smaller amount.
If you love a thicker bean spread, use less ice water. For a smoother, more whipped texture, add an extra splash until it reaches your ideal consistency.
If you prefer less lemon and citrus flavor, remove the zest. This bean spread is lemony!
Cannellini beans blend beautifully, but chickpeas can be an alternative. It will slightly change the flavor and consistency, however.
Choose fresh bakery bread. It really makes a difference.
More Vegan Appetizers
Crispy Air Fryer Rosemary Garlic Gnocchi
Baby Greens with Warmed Sun-Dried Tomato Walnut Vinaigrette
Fresh Herb and Lemon White Bean Dip
Rosemary White Bean Crostini (vegan)
Equipment
- 1 small sheet pan, lined with tin foil *to toast bread
- 1 food processor
Ingredients
- 1 (12oz) baguette, sliced into 1-inch slices *about 21 slices
- 1 (15oz) can of cannellini beans, rinsed and drained
- 1 tablespoon fresh rosemary leaves, minced
- 2 garlic cloves, roughly chopped
- lemon zest from 1/2 a lemon *about 1 tablespoon
- lemon juice from 1/2 a lemon *about 1-2 tablespoons
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup extra virgin olive oil
- 1-4 tablespoons ice water *as needed
For the toasted baguette slices
- avocado or olive oil spray
- garlic powder
- salt
Optional toppings
- olive oil drizzle
- red pepper flakes
Instructions
- Add all of the ingredients to the base of a food processor except the ice water. Start with the beans and then add rosemary, garlic, lemon zest, lemon juice, salt, and pepper. Pulse the ingredients until a paste forms. While running, slowly add in the olive oil.
- Stop and scrape down the sides. While the food processor is on, slowly add ice water, one tablespoon at a time, until the desired creamy consistency is reached. Add additional salt and pepper to taste. Set the bowl aside.
- Place the baguette slices on a pan lined with tin foil. Spray the tops with avocado or olive oil spray and sprinkle with garlic powder and salt. Toast the bread slices until slightly brown and crispy. I recommend only toasting one side. Remove from the oven or toaster oven.
- Use a spatula or a spoon to spread the bean mixture evenly over 18-22 slices.
- Sprinkle with optional red pepper flakes and drizzle with optional olive oil and serve immediately. * If you are serving later, keep the toasts and bean puree separate until right before serving.
