White Bean and Rosemary Crostini

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


1 baguette, cut on an angle in 1/4-inch slices (18 slices)
4teaspoons extra-virgin olive oil
1/4teaspoon coarse salt
1 garlic clove, cut into halves
4tablespoons extra-virgin olive oil, divided
1 1/2teaspoons minced fresh garlic
1 (15-ounce) can cannellini beans, rinsed and drained
2teaspoons fresh lemon juice
1teaspoon minced fresh rosemary
1teaspoon finely grated lemon rind
1/4teaspoon coarse salt
Freshly ground black pepper


  1. Preheat oven to 400F.
  2. To prepare the crostini, brush baguette slices on both sides, and arrange on a rimmed baking sheet. Sprinkle very lightly with salt. Bake until beginning to crisp and color, 6 to 8 minutes. Rub crostini immediately with the cut garlic clove.
  3. To prepare the spread, warm 2 tablespoons olive oil in a heavy skillet over low heat. Add garlic and sauté 1 minute. Add drained beans and sauté 2 minutes more. Remove from heat. Mash the beans with the back of a fork to make a rough purée. Add remaining 2 tablespoons olive oil, lemon juice, rosemary, lemon rind, salt and pepper. Thin the purée with 1 to 2 tablespoons warm water, as desired.
  4. Transfer spread to a serving bowl, garnish with a rosemary sprig, and serve warm with the crostini.


Nutritional Info *per serving

  • Calories 360
  • Fat 12g
  • Cholesterol 0mg
  • Sodium 559mg
  • Carbohydrate 52g
  • Fiber 5g
  • Protein 13g