White Bean and Rosemary Crostini

White Bean and Rosemary Crostini

Infused with aromatic rosemary, this white bean spread works on toasted baguette slices or with vegetable slicks.

Serves: 6 Save

Ingredients (12)


  • 1 Baguette
  • 4 tsp Extra Virgin Olive Oil
  • ¼ tsp Kosher Salt
  • 1 Garlic Clove


  • 4 T Extra Virgin Olive Oil
  • 1½ tsp Minced Garlic
  • 15 oz Canned Cannellini Beans
  • 2 tsp Fresh Lemon Juice
  • 1 tsp Minced Rosemary
  • ¼ tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper


  • 6 Rosemary Sprigs


  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 saute 1 minute. Add drained beans and saute 2 minutes more. Remove from heat. Mash the beans with the back of a fork to make a rough puree. Add remaining 2 tablespoons olive oil, lemon juice, rosemary, lemon rind, salt and pepper. Thin the puree 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.