Crostini are fun, bite-sized appetizers made of little slices of toasted baguette and topped with whatever your heart desires. For this crostini recipe, I used a healthy white bean topping drizzled with balsamic.
Equipment
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sheet pan
Ingredients
For the White Bean Spread:
- 2 cups canned Cannelini or Northern Beans (drained and rinsed)
- 2 tbsp olive oil (extra virgin)
- 4 tbsp water
- 1 tbsp fresh thyme
- 1 clove garlic
- kosher salt (and fresh pepper)
Crostini:
- 8 1/2 inch piece of baguette ( (4 oz total) sliced into 1/4″ thin slices)
- 1 garlic clove
- olive oil spray
- extra fresh thyme for garnish
- balsamic vinegar (for drizzling)
Instructions
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Cut the bread into 1/4″ thin slices.
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You can toast these in the oven with a little olive oil spray at 400F turning once until toasted or grill them with a light spray of olive oil until golden.
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Once the bread is toasted, lightly rub it with a garlic clove cut in half. Now your bread is ready to top.
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Pureé in a small blender or magic bullet all the ingredients for the white bean spread. If it’s too dry you can add a little more water.
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Top each piece with 2 teaspoons of the white bean puree and garnish with fresh thyme.
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Drizzle with a touch of balsamic right before serving.
Notes
Makes 34 pieces.
Nutrition
Serving: 2pieces, Calories: 67kcal, Carbohydrates: 10g, Protein: 3g, Fat: 2g, Saturated Fat: 0.5g, Sodium: 144mg, Fiber: 1.5g, Sugar: 0.5g
– W-W Points: 1
