Crostini are fun, bite-sized appetizers made of little slices of toasted baguette and topped with whatever your heart desires. For this crostini recipe, I used a healthy white bean topping drizzled with balsamic.
White Bean Crostini
Add this White Bean Crostini recipe to the menu for your next party! They taste amazing, look impressive, and are so easy to make. The creamy white bean spread pairs perfectly with the crunchy, toasted baguette, and the garlic, thyme, and balsamic pack them with flavor. For another delicious crostini topping, try my Spinach-Artichoke Crostini.
Why This Crostini Recipe Works
- Excellent for a Party: You can double or triple this crostini recipe, and they’re not messy to eat.
- Easy: For an individual appetizer, it doesn’t get much simpler than crostini. Just slice and toast the bread, make the bean spread, and assemble.
- Prep Ahead: You can toast the bread and make the bean spread a few days in advance, so all you have to do on the day of your event is assemble them.
- Pre-portioned: White bean crostini are the perfect small bite.
- Vegan and Vegetarian Appetizer option! For those guests who don’t eat meat.
What is the difference between bruschetta and crostini?
The main difference between bruschetta and crostini is the bread. Bruschetta uses thicker slices from sourdough that are rubbed with garlic and grilled, while crostini uses thinner, smaller baguette slices. Crostini means “little toasts,” and bruschetta, from the word buscare, means “to roast over coals” in Italian.
Crostini Ingredients
- Beans: Drain and rinse two cups of cannellini or Great Northern beans.
- Liquid: Olive oil and water thin out the white bean dip to make it spreadable.
- Thyme: Use fresh thyme in the dip and garnish with some leaves.
- Salt and Pepper season the beans.
- Garlic: Use one clove in the bean spread and rub another clove over the sliced bread.
- Crostini Bread: Slice a baguette into quarter-inch pieces.
- Olive Oil: Spray oil on the slices before toasting.
- Balsamic Vinegar: Drizzle the crostini with balsamic.
How to Make White Bean Crostini
1. Prep the Bread: Spray the sliced bread with oil and toast them in a 400°F- oven, turning halfway until golden and crisp. You can also grill them. Then, lightly rub each piece with a cut garlic clove.
2. White Bean Spread: Puree the beans, oil, water, thyme, garlic, salt, and pepper in a blender until smooth. If it’s too dry, add a little more water.
3. Assemble the Crostini: Top each piece of bread with the white bean puree and more thyme. Right before serving, drizzle them with balsamic.
Variations
- Vinegar: Drizzle balsamic glaze over the crostini. Just heat some vinegar in a small saucepan on the stove until thick and syrupy.
- Herbs: Swap thyme for rosemary.
- Heat: Add some red pepper flakes to the beans.
How long can you keep crostini, and how do you store them?
These mini crostini are great for prepping in advance for a party. Here’s what to do:
- Make Ahead: Slice and toast the bread up to a few days before and store it in an airtight container. The white bean spread can also be made up to two days before and refrigerated. The beans will stay good for a total of four days.
- Serve More People: If you’re having a larger event, double or triple this recipe.
- Store Leftovers: Crostini are best eaten the day they are put together, but if you have leftovers, you can reheat them in the oven, air fryer, or stove.
More Bite-Sized Appetizer Recipes You May Love
White Bean Crostini
Ingredients
For the White Bean Spread:
Instructions
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Cut the bread into 1/4″ thin slices.
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You can toast these in the oven with a little olive oil spray at 400F turning once until toasted or grill them with a light spray of olive oil until golden.
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Once the bread is toasted, lightly rub it with a garlic clove cut in half. Now your bread is ready to top.
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Pureé in a small blender or magic bullet all the ingredients for the white bean spread. If it’s too dry you can add a little more water.
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Top each piece with 2 teaspoons of the white bean puree and garnish with fresh thyme.
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Drizzle with a touch of balsamic right before serving.
Last Step:
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