Smashed Cannellini Bean Crostini Recipe

Introduction

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

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 of 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 them 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. Stir in the garlic and cook for an additional minute.
3. Step 3: Sprinkle in the cracked black pepper and toast for 1 minute. Then stir in the drained cannellini beans. Turn off the heat and add the lemon juice.
4. Step 4: Season with salt to taste. Transfer the mixture to a food processor or mini chopper along with the remaining olive oil. Blend to your preferred consistency—either smooth or slightly chunky.
5. Step 5: Cover and refrigerate the crostini spread for up to two days. Bring to room temperature for about an hour before serving.
6. Step 6: Serve the bean spread with crostini or breadsticks. Drizzle with extra olive oil and top with the crispy sage leaves if desired.

Tips & Variations

• For a nuttier flavor, add a tablespoon of toasted pine nuts or walnuts when blending the beans.
• If you prefer a spicy kick, sprinkle some red pepper flakes on top before serving.
• Use fresh bread for crostini; simply slice a baguette, brush with olive oil, and toast until golden.
• Replace sage with fresh rosemary or thyme for a different herb aroma.

Storage

Store the smashed cannellini bean spread in an airtight container in the refrigerator for up to two days. Before serving, allow it to come to room temperature for the best texture and flavor. Reheat gently if preferred, but it is also delicious served cold or at room temperature.

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 uses plant-based ingredients like beans, olive oil, and herbs.

Can I use dried cannellini beans instead of canned?

You can, but make sure to soak and cook the beans thoroughly before using. Canned beans are convenient and save time without compromising flavor.

Smashed Cannellini Bean Crostini Recipe

Print Recipe

★★★★★

4.8 from 464 reviews

This Smashed Cannellini Bean Crostini recipe features a creamy and flavorful bean spread enhanced with garlic, onion, lemon juice, and sage for an elegant yet simple appetizer. The dish combines the smooth texture of cannellini beans with the crunch of toasted crostini or breadsticks, making it perfect for entertaining or a light snack.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crostini Topping

• 4 tbsp olive oil, plus extra for drizzling (optional)
• 12 sage leaves (optional)

For the Bean Spread

• 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. Prepare the Sage (optional): Heat half of the olive oil in a shallow saucepan over low-medium heat. Scatter in the sage leaves and fry for about 2 minutes until they become crisp. Use a slotted spoon to remove the sage leaves and set them aside on a plate to drain.
2. Sauté Onion and Garlic: Add the finely chopped onion to the same pan and cook for 3 minutes until soft. Add the chopped garlic and cook for an additional minute until fragrant.
3. Add Pepper and Beans: Sprinkle in the cracked black pepper and toast it with the onion and garlic mixture for 1 minute. Then stir in the drained cannellini beans and turn off the heat.
4. Mix Lemon Juice: Stir the fresh lemon juice into the bean mixture and season with salt to taste.
5. Blend the Spread: Transfer the bean mixture to a food processor or mini chopper. Add the remaining olive oil and blitz to your preferred consistency—either a smooth or coarse paste.
6. Chill and Serve: Cover and refrigerate the smashed bean spread for up to two days. Bring to room temperature about an hour before serving. Serve with crostini or breadsticks, drizzling extra olive oil on top and garnish with the crispy sage leaves if using.

Notes

• You can omit the sage leaves if you prefer a simpler flavor profile.
• The spread can be made up to two days in advance and stored covered in the fridge.
• Bring the dip to room temperature before serving to enhance flavor and texture.
• Use fresh lemon juice for the best brightness and acidity.
• Adjust the olive oil quantity for a richer or lighter spread according to your preference.

Keywords: cannellini bean spread, bean crostini, Italian appetizer, vegetarian dip, easy crostini recipe