Smashed Cannellini Bean Crostini Recipe

Introduction

Smashed cannellini bean crostini make a delightful and simple appetizer, perfect for any occasion. Creamy beans combined with fragrant sage and a hint of lemon create a flavorful spread that pairs beautifully with toasted 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 leaves with a slotted spoon and set aside.
2. Step 2: Add the chopped onion to the pan and cook for 3 minutes until soft. Stir in the garlic and cook for another 1 minute.
3. Step 3: Sprinkle in the cracked black pepper and toast for 1 minute. Stir in the drained cannellini beans, then turn off the heat.
4. Step 4: Stir in the lemon juice and season with salt to taste.
5. Step 5: Transfer the mixture to a food processor or mini chopper with the remaining olive oil. Blitz until you reach your preferred consistency, whether smooth or chunky.
6. Step 6: Cover and refrigerate the bean mixture for up to two days. Bring to room temperature about one hour before serving.
7. Step 7: Serve the cannellini bean spread with crostini or breadsticks, drizzled with extra olive oil and topped with the crispy sage leaves if desired.

Tips & Variations

• For a nuttier flavor, add a small handful of toasted pine nuts when blitzing the beans.
• If you prefer a spicier bite, sprinkle in some chili flakes along with the black pepper.
• Use gluten-free bread or crackers to make this recipe suitable for gluten-intolerant guests.

Storage

Store the smashed cannellini bean spread in an airtight container in the refrigerator for up to two days. Before serving, bring it to room temperature and stir well. Reheat gently if desired, but serving it slightly chilled or at room temperature works best.

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 only plant-based ingredients.

What can I use instead of sage leaves?

If you don’t have sage, you can omit it or substitute with fresh rosemary or thyme for a different herb flavor.

Smashed Cannellini Bean Crostini Recipe

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★★★★★

4.5 from 119 reviews

• Author: Jake
• Total Time: 20 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This smashed cannellini bean crostini recipe offers a creamy, flavorful spread with the subtle aroma of sage and lemon. Perfect for an elegant appetizer or snack, the cannellini beans are gently cooked with onion, garlic, and cracked black pepper, then blended to a smooth or chunky consistency and served on crispy crostini or breadsticks. The optional crispy sage leaves and extra olive oil drizzle add a delicious finishing touch.

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Ingredients

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Main 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

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Instructions

1. Prepare and Crisp Sage: 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 they become crisp. Remove the leaves with a slotted spoon and set aside on a plate.
2. Sauté Onion and Garlic: In the same pan, add the finely chopped onion and cook for 3 minutes until soft. Then add the garlic and cook for an additional 1 minute until fragrant.
3. Season and Toast Pepper: Sprinkle in the cracked black pepper and toast it for 1 minute to release its flavors while stirring.
4. Add Beans and Lemon Juice: Stir in the drained cannellini beans, then turn off the heat. Mix in the freshly squeezed lemon juice to brighten the flavor.
5. Blend the Mixture: Transfer the bean mixture to a food processor or mini chopper. Add the remaining olive oil and blitz to your preferred consistency—smooth or chunky according to your taste.
6. Season and Store: Season the mixture with salt to taste. Cover and refrigerate for up to two days. For best flavor, bring to room temperature about 1 hour before serving.
7. Serve: Serve the bean spread on crostini or breadsticks. Optionally, drizzle with extra olive oil and garnish with the crispy sage leaves for added texture and flavor.

Notes

• Using fresh sage leaves and frying them until crisp adds a wonderful aroma and crisp texture as a garnish.
• The bean spread can be made ahead and refrigerated for up to two days, making it ideal for entertaining.
• Adjust the lemon juice and black pepper to suit your palate for a balanced tang and spice.
• Choose good quality olive oil as it greatly enhances the flavor of the dish.
• If you prefer a smoother texture, blend the mixture longer; for a rustic feel, pulse briefly to keep some bean chunks.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Italian

Keywords: cannellini bean crostini, bean spread, Italian appetizer, vegetarian crostini, olive oil dip, sage garnish