Smashed Cannellini Bean Crostini Recipe

Introduction

Smashed cannellini bean crostini is a simple yet flavorful appetizer perfect for gatherings or a light snack. Creamy beans blended with fragrant herbs and spices create a delicious spread that pairs beautifully with crispy bread.

Ingredients

• 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
• 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 about 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 softened. Then add the garlic and cook for another minute.
3. Step 3: Sprinkle in the cracked black pepper and toast for 1 minute, stirring to combine. Stir in the drained cannellini beans and turn off the heat.
4. Step 4: Add the lemon juice to the pan and season the mixture with salt to taste.
5. Step 5: Transfer the mixture to a food processor or mini chopper along with the remaining olive oil. Blitz until you reach your preferred consistency, either smooth or slightly chunky.
6. Step 6: Cover and refrigerate the crostini topping for up to two days. Bring it to room temperature about an hour before serving.
7. Step 7: Serve the bean spread on crostini or breadsticks, drizzle with extra olive oil if you like, and garnish with the crispy sage leaves.

Tips & Variations

• For extra depth, add a pinch of smoked paprika or a few chili flakes when toasting the onion and garlic.
• Use fresh or dried herbs like rosemary or thyme as an alternative to sage for varied flavor.
• Try using crusty baguette slices toasted with garlic butter instead of crostini for a richer bite.

Storage

Store the smashed cannellini bean mixture in an airtight container in the refrigerator for up to two days. Before serving, allow it to come to room temperature and stir gently. If needed, drizzle a little olive oil on top to refresh the texture. Avoid freezing as it may alter the bean texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cannellini beans instead of canned?

Yes, but you will need to soak and cook the dried beans until tender before using. This improves flavor and texture but requires several hours of preparation.

What can I serve with smashed cannellini bean crostini besides breadsticks?

It pairs well with raw vegetable sticks like carrots, cucumber, and bell peppers. You can also use it as a spread for sandwiches or a dip for pita chips.

Smashed Cannellini Bean Crostini Recipe

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Smashed cannellini bean crostini is a delicious and easy-to-make appetizer featuring creamy cannellini beans blended with sautéed onions, garlic, and fragrant sage leaves. Served on crispy crostini or breadsticks, this dish combines smooth textures with aromatic herbs and a hint of lemon for a refreshing and satisfying starter.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 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
• 12 crostini or breadsticks, to serve

Instructions

1. Prepare the sage leaves: Heat half the olive oil in a shallow saucepan over low to medium heat. Add the sage leaves if using, and fry them gently for 2 minutes until they become crisp. Use a slotted spoon to lift the crispy sage leaves out and place them on a plate to drain.
2. Sauté the onion and garlic: Add the finely chopped onion to the same pan and cook for 3 minutes until it softens. Then, add the chopped garlic and continue to cook for 1 minute to release its aroma.
3. Add pepper and beans: Sprinkle in the cracked black pepper and toast it with the sautéed onion and garlic for 1 minute. Next, stir in the drained and rinsed cannellini beans. Turn the heat off after adding the beans.
4. Add lemon juice and season: Stir in the juice of half a lemon and add salt to taste. Mix everything well to combine all flavors.
5. Blend to desired consistency: Transfer the bean mixture to a food processor or mini chopper along with the remaining olive oil. Blitz the mixture to your preferred texture—whether smooth or slightly chunky as a rough paste.
6. Chill and prepare to serve: Cover and refrigerate the smashed beans mixture—it will keep well for up to two days. Before serving, bring it to room temperature about one hour in advance.
7. Serve: Spoon the cannellini bean spread onto crostini or breadsticks. Optionally, drizzle with extra olive oil and top with the crispy sage leaves for an added burst of flavor and texture.

Notes

• You can adjust the consistency of the bean mixture by blending less for a chunky texture or more for a smooth spread.
• The crispy sage leaves add a wonderful herbal crunch but can be omitted if desired.
• For best flavor, allow the bean mixture to come to room temperature before serving.
• Pair with your favorite crostini or breadsticks for easy serving and a perfect appetizer.

Keywords: cannellini beans, crostini, appetizer, Italian, vegetarian, bean dip, olive oil, sage, easy recipe