White Bean Crostini
Savory, satisfying white bean crostini make a nice-looking but super-easy appetizer that's great for last-minute entertaining. Please refer to the notes section below to learn more details about each ingredient.
Calories: 105kcal
Ingredients
- 1 batch white bean dip
- 12 pieces thin toasted bread or flatbread
- 2 small fresh tomatoes if available
- ¼ cup sun-dried tomato pieces
- 6 pitted briny olives cut in half
- ¼ cup soft herbs fennel fronds, parsley, basil, dill, chives, chervil, tarragon
- ¼ cup pine nuts optional
- Flaky sea salt such as Maldon
Instructions
- Prepare the white bean dip. You can do this up to a week in advance, or up to a year in advance if you'd like to freeze it.
- Spread about two tablespoons of white bean dip onto each toast.
- If including fresh tomatoes, slice them ¼-inch thick and cut each slice in half. Line up the flat side of the tomato with one of the edges of the toast (if you're into that sort of thing).
- If including pine nuts, place them into a small, dry frying pan. Toast over medium-low heat, shaking the pan occasionally, until beginning to brown very lightly.
- Garnish each toast with a piece or two of sun-dried tomato, an olive half, a few pieces of the herbs, and a few pine nuts, if using.
- Sprinkle with a little bit of flaky salt and serve right away.
Notes
- The base layer of these crostini is flexible. I've designed the recipe to be made mostly from pantry ingredients, so I've pictured two types of packaged "toasts" which are, by any other name, crackers. In two of the photos and the video, you'll see the Brioche Toasts from Trader Joe's. In the other photos, you'll see Eli Zabar's Health Crisps.
- Alternatively, you can slice and toast a baguette according to these instructions: Preheat your oven to 400°F with a rack in the center. Cut a baguette on the bias into ¼-inch-thick slices. Brush the baguette slices with olive oil on both sides and place on a baking sheet. Bake until crisp, 10-15 minutes total, flipping each slice once about halfway through cooking.
- The money layer is made from our fabulous white bean dip, which, itself, is quick and easy to make from ingredients that are easy to keep on hand. You can make this element well in advance if you like. Or substitute hummus if that's what you've got.
- If it's summertime and you've got your pick of beautiful fresh tomatoes, it's nice to include half of a thin slice on each toast, as pictured above. This adds a bit of freshness and a nice geometric element to the presentation. If you don't have fresh tomatoes or they aren't fabulous, leave them off.
- I've also included sun-dried tomatoes for a deep, sweet-savory flavor. You can use the jarred, oil-packed version — just blot excess oil and cut each tomato half into thin strips. When available, I like to use soft sun-dried tomatoes in a resealable bag, such as Trader Joe's Julienne Cut California Sun Dried Tomatoes. They're easy to work with and nice and tender.
- It's nice to include one additional savory element as well. Sometimes I'll cut pitted, briny olives (such as Cerignola or Kalamata) in half and place a piece on each toast. Alternatively (or in addition!), a few toasted pine nuts add nice dimension.
- A few pieces of soft fresh herbs add freshness and visual interest. I've pictured fennel fronds above and chives and Italian parsley below. Other good choices include basil, chervil, tarragon, dill, and cilantro.
- Flaky sea salt makes a nice final touch. It adds a little bit of crunch and a delicate flavor that brings out the beauty of the rest of the ingredients. I like Maldon salt.
- You can make the white bean dip in advance. It keeps well in the fridge for a week or in the freezer for up to a year. Bring to room temperature before using. Assemble crostini at serving time. Try to make only as many as you'll want — they don't hold too well once assembled.
Nutrition
Calories: 105kcal | Carbohydrates: 10.3g | Protein: 3.3g | Fat: 5.1g | Fiber: 3.1g