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.
Servings: 22 slices
Calories: 62kcal
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.
Notes
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:
*Nutrition facts do not include calculations for optional toppings.
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.
Nutrition
Serving: 1crostini | Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 124mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.4mg