Garlic Herb White Bean Crostini

Creamy cannellini beans with garlic, lemon, parsley, and olive oil spread over crisp toasted baguette for an easy vegetarian appetizer.

Prep: 10 min · Cook: 10 min · Yield: 6 · Method: Oven

Ingredients

• 1 loaf baguette
• 2 cans cannellini beans
• 2 cloves garlic
• 1 medium lemon
• 0.25 cup fresh parsley
• 4 tablespoons olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Slice the baguette into 18 diagonal pieces and arrange them on a baking sheet. Brush both sides lightly with 1 tablespoon olive oil. (about 5 min) — 425°F
2. Bake the baguette slices for 5 to 7 minutes, turning once, until crisp at the edges and lightly golden. (about 7 min) — 425°F
3. Drain and rinse the beans. Mash them with the garlic, lemon zest, 1 tablespoon lemon juice, 2 tablespoons olive oil, salt, and pepper until mostly smooth with some texture. (about 3 min)
4. Spoon the bean mixture onto the toasted baguette slices. Return them to the oven for 2 to 3 minutes, until the topping is warmed through. (about 3 min) — 425°F
5. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with parsley before serving. (about 1 min)