Crostini with White Bean Rosemary Spread

No-cook appetizers are an essential when entertaining this holiday season. Feel free to puree the bean mixture in advance and dress the tops of these toasts with sundried tomatoes, fresh herbs or olives.

Dreaming of a white bean spread, just like the one you used to know? Here it is.

You’ll Need

  • 1 15 oz can navy beans, drained and rinsed
  • 1½ Tbsp lemon juice
  • 2 cloves garlic
  • ⅔ cup + 2 Tbsp olive oil
  • ⅓ cup grated Parmesan cheese
  • 1 Tbsp chopped fresh rosemary
  • 1 tsp salt
  • ½ tsp fresh ground pepper
  • 1 baguette cut into ½ inch slices
  • Optional toppings: chopped sundried tomatoes, sliced green onions, fresh rosemary

Prep and Cook

  • Combine the beans, lemon juice, garlic, ⅔ cup olive oil, Parmesan cheese, rosemary, salt and pepper in the bowl of a food processor and pulse until completely pureed. Adjust the seasonings if necessary and set aside.
  • Preheat the oven to 425°F. Brush the baguette pieces with the remaining olive oil and place them on a parchment-lined baking sheet. Bake for 8 minutes or until golden brown and crisp.
  • Remove the bread from the oven and cover each piece with the white bean spread. Top with suggested garnishes and serve.


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