Smashed Cannellini Bean Crostini Recipe

Introduction

Smashed cannellini bean crostini is a simple yet flavorful appetizer perfect for any occasion. Creamy beans combined with fragrant sage and garlic make a delicious spread that pairs beautifully with crunchy breadsticks or crostini.

Ingredients

• 4 tbsp olive oil, plus extra for drizzling (optional)
• 12 sage leaves (optional)
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1⁄2 tsp cracked black pepper
• 400g can cannellini beans, drained and rinsed
• 1⁄2 lemon, juiced
• 12 crostini or breadsticks, to serve

Instructions

1. Step 1: Heat half the olive oil in a shallow saucepan over low-medium heat. Add the sage leaves, if using, and fry for 2 minutes until crisp. Remove the sage with a slotted spoon and set aside on a plate.
2. Step 2: Add the chopped onion to the pan and cook for 3 minutes until soft. Then add the garlic and cook for an additional minute.
3. Step 3: Sprinkle in the cracked black pepper and toast for 1 minute. Stir in the drained cannellini beans, then turn off the heat.
4. Step 4: Stir in the lemon juice and season the mixture with salt to taste.
5. Step 5: Transfer the mixture to a food processor or mini chopper. Add the remaining olive oil and blitz until you reach your desired consistency—either a smooth or slightly chunky paste.
6. Step 6: Cover and refrigerate the crostini topping for up to two days. Allow it to come to room temperature about one hour before serving.
7. Step 7: Serve the smashed cannellini beans spread on crostini or breadsticks. Optionally drizzle with extra olive oil and top with the crispy sage leaves for added flavor and crunch.

Tips & Variations

• For a richer flavor, roast the garlic before adding it to the pan.
• Try adding a pinch of smoked paprika or chili flakes for a spicy kick.
• If you don’t have fresh sage, dried sage can be used, but add it earlier when cooking the onions to release its flavor.
• Use gluten-free bread or crackers to make this dish suitable for gluten-free diets.

Storage

Store the crostini spread in an airtight container in the refrigerator for up to two days. When ready to serve, let it come to room temperature for the best flavor and texture. Leftover spread can be served as a dip or added to sandwiches the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just be sure to use vegan-friendly bread or crostini.

Can I use other types of beans instead of cannellini?

Absolutely! Butter beans or great northern beans make good alternatives and will give a similar creamy texture.

Smashed Cannellini Bean Crostini Recipe

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★★★★★

4.7 from 670 reviews

• Author: Luna
• Total Time: 20 minutes
• Yield: Serves 4 as appetizer 1x
• Diet: Vegetarian

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Description

This Smashed Cannellini Bean Crostini recipe offers a creamy, flavorful bean spread enhanced with sautéed onions, garlic, and crispy sage leaves. Perfect as a light snack or appetizer, it’s served on crispy crostini or breadsticks with a drizzle of olive oil, bringing a delightful Mediterranean flair to your table.

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Ingredients

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Bean Spread

• 4 tbsp olive oil, plus extra for drizzling (optional)
• 12 sage leaves (optional)
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• ½ tsp cracked black pepper
• 400g can cannellini beans, drained and rinsed
• ½ lemon, juiced
• Salt, to taste

To Serve

• 12 crostini or breadsticks

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Instructions

1. Fry Sage Leaves: Heat half the olive oil in a shallow saucepan over low-medium heat. Add the sage leaves and fry for 2 minutes until crisp. Remove the sage with a slotted spoon and set aside on a plate.
2. Sauté Onion and Garlic: In the same pan, add the chopped onion and cook for 3 minutes until softened. Add the garlic and cook for an additional minute, stirring often to prevent burning.
3. Add Pepper and Beans: Sprinkle in the cracked black pepper and toast for 1 minute, then stir in the drained cannellini beans. Turn off the heat and mix in the freshly squeezed lemon juice.
4. Blend the Mixture: Season the mixture with salt to taste. Transfer the bean mixture to a food processor or mini chopper along with the remaining olive oil. Blitz to your preferred consistency, whether a smooth paste or a slightly chunky spread.
5. Chill and Serve: Store the spread covered in the refrigerator for up to two days. Bring to room temperature about 1 hour before serving. Serve the bean spread on crostini or breadsticks, optionally drizzled with extra olive oil and topped with the crispy sage leaves.

Notes

• For a vegan and vegetarian-friendly appetizer, this recipe contains no animal products.
• The crispy sage leaves add a delightful texture and flavor contrast; do not skip if possible.
• You can adjust the consistency of the bean spread by blending less or more to suit your preference.
• If you don’t have crostini or breadsticks, toasted baguette slices work well as a substitute.
• The bean spread keeps well refrigerated for up to two days, making it ideal for advance preparation.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Mediterranean

Keywords: cannellini beans, crostini, appetizer, bean spread, Mediterranean, vegetarian, sage, olive oil