Garlicky White Bean Crostini with Arugula
Creamy cannellini bean puree infused with roasted garlic, lemon, and fresh rosemary spread on toasted baguette rounds. Topped with peppery arugula, Parmesan, and a drizzle of olive oil for a bright, herbaceous appetizer that's ready in minutes.
Ingredients
- 1 15 oz cannellini beans, canned, drained and rinsed
- ½ cup olive oil, divided
- 2 tsp lemon zest, finely grated
- 3 Tbsp lemon juice, fresh
- 2 Tbsp roasted garlic base, Better Than Bouillon brand2 cloves minced garlic plus 0.25 tsp garlic powderapproximatehomemade alternative
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- 1 Tbsp fresh rosemary, finely chopped
- 1 pinch hot pepper flakes
- 24 rounds baguette
- 2 cup arugula
- ¼ cup Parmesan cheese, grated
Instructions
- 1
Preheat broiler to high and position rack in center of oven.
- 2
In food processor, puree beans, lemon zest, lemon juice, roasted garlic base, rosemary, and hot pepper flakes until smooth.
- 3
Arrange baguette rounds in single layer on baking sheet. Broil until golden and toasted.
- 4
Spread bean puree over baguette rounds. Sprinkle with Parmesan and top with arugula. Drizzle with remaining olive oil.
Tips
Toast baguette rounds just before assembly to prevent sogginess.
Make the bean puree up to 1 day ahead and refrigerate; bring to room temperature before serving.
For crisper arugula, dress lightly with a drop of lemon juice rather than olive oil.
Good to Know
Store bean puree in airtight container up to 3 days. Assembled crostini best served immediately; store components separately.
Prepare bean puree 1 day ahead. Toast baguette rounds up to 4 hours ahead and store in airtight container.
Serve at room temperature as an appetizer or light starter. Pairs well with crisp white wine or sparkling water.
Common Mistakes
Do not over-broil baguette rounds to avoid burning; 1 to 2 minutes per side is sufficient.
Do not assemble crostini until ready to serve to avoid soggy bread.
Substitutions
Dairy-Free Swaps
General Alternatives
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