White Bean Crostini Recipe

Slice and brush

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 12–14 slices about 1/2-inch thick. Place slices on a baking sheet and brush both sides lightly with 2 tbs extra-virgin olive oil.

Toast

Toast in the preheated oven until golden and crisp, 8–10 minutes, flipping once halfway through. Remove and while still warm, rub the top of each crostini with the cut garlic clove for a subtle garlic note. Sprinkle the 1 tsp sea salt across the slices evenly. Set aside to cool slightly.

In a food processor add 1 cup drained and rinsed cannellini beans, 1 tbs lemon juice, 2 tbs extra-virgin olive oil, 1 tsp chopped fresh rosemary, 1 tsp salt, and 1 tsp black pepper. Pulse until smooth but still slightly textured (about 20–30 seconds). Taste and adjust seasoning — add up to 1 tbs more lemon juice or another pinch of salt if needed. Transfer to a bowl and keep at room temperature.

In a small bowl or mini food processor, combine 3 oz pitted black olives (roughly chopped), 1 tsp rinsed capers, 1/2 anchovy fillet (optional), 1/2 tsp lemon zest, 1 tbs extra-virgin olive oil, and 1/4 tsp black pepper. Pulse briefly until coarsely combined — tapenade should be chunky, not pureed. Taste and adjust: add a tiny pinch of salt only if needed (anchovy and olives are salty).

In a bowl toss 1 cup halved heirloom grape tomatoes with 1 tsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper and 1/4 cup chiffonade basil. Let sit for 5–10 minutes to macerate and release juice.

Spread about 1 to 1 1/2 tbs of the white bean spread onto each toasted crostini, leaving a small border at the edges.

Top each crostini with about 1 tsp of black olive tapenade, distributing evenly so each gets a small dollop.

Add 2–3 halved heirloom grape tomatoes to each crostini (or a spoonful of the macerated tomatoes), tucking a few bits of basil into the topping.

If using, finish with a few microgreens or a small leaf of arugula on each crostini. Lightly squeeze the lemon wedge over the assembled crostini for brightness just before serving.

Serve immediately so crostini remain crisp. Leftover white bean spread and tapenade can be refrigerated in airtight containers for up to 3 days.