25-Minute White Bean Crostini Appetizer
Crispy baguette slices topped with a warm, herbed white bean mixture and a sprinkle of Parmesan. Quick, nutritious, and flavorful, this appetizer delivers plant-based protein, fiber, and healthy fats in a simple, crowd-pleasing snack
Equipment
- 1 Baking Sheet
- 1 Small Skillet
- 1 Chef’s Knife
- 1 Set of measuring spoons
- 1 Microplane or Grater
Ingredients
- 1 Baguette
- 1 Tablespoon Olive Oil plus more for drizzling
- 1 Clove Garlic halved
- 1 Shallot chopped
- 1 Tablespoon Fresh Rosemary chopped
- 1 Tablespoon Fresh Parsley chopped
- 15 ounces Canned Great Northern Beans rinsed and drained
- Salt to taste
- Freshly Ground Black Pepper to taste
- Parmesan Cheese for topping
Instructions
- Prepare the Oven and Baguette: Preheat your oven’s broiler and position the rack at the highest level to ensure even toasting. Slice the baguette diagonally into ½"–¾" thick pieces to maximize crispiness and surface area for toppings. Arrange the slices on a baking sheet and lightly drizzle both sides with olive oil, making sure each piece is evenly coated to achieve a golden, crunchy texture.
- Toast the Bread: Place the baking sheet under the broiler and carefully watch the slices as they toast, turning golden brown within 1–2 minutes per side. Flip each piece to toast the opposite side until both sides are crisp but not burnt. Once toasted, remove the bread from the oven and rub the cut side of the garlic clove over each slice, infusing them with subtle aromatic flavor.
- Sauté the Shallots and Herbs: In a small skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the chopped shallot and cook gently, stirring often, until it becomes soft, translucent, and slightly caramelized, about 4–5 minutes. Stir in fresh rosemary and parsley, allowing their fragrances to bloom for about 30 seconds, enhancing the savory aroma of the bean topping.
- Cook the White Beans: Add the rinsed and drained great northern beans to the skillet with the shallot and herbs, stirring occasionally to ensure even heating. Season with salt and freshly ground black pepper to taste, adjusting for your preferred flavor balance. Cook until the beans are warmed through and lightly coated with the herb-infused oil, creating a creamy yet textured topping.
- Assemble the Crostini: Spoon generous portions of the warm bean mixture onto each toasted baguette slice, spreading evenly to cover the surface. Finish each crostini with a sprinkle of freshly grated Parmesan cheese for a rich, nutty flavor and a slight melty texture. Serve immediately while warm, or allow to cool slightly for a room-temperature appetizer that’s perfect for entertaining or casual snacking.
Notes
- Use day-old or slightly stale baguette for extra crunch when toasting.
- Adjust garlic rubbing intensity based on your preference for a milder or stronger flavor.
- Fresh herbs are recommended, but dried rosemary or parsley can work in a pinch.
- For a vegan version, omit Parmesan or use a plant-based alternative.
- Serve immediately after assembling for the best texture; crostini can become soggy if left too long.