Cannellini Crostini

This was another of the dishes served at my sister’s baby shower.  Once again, I made a large batch for the party, but am posting a scaled-down version here.

I've been really into using dried beans lately.  Their simplicity, versatility, heartiness, and economy are unparalleled. And they can be turned into and endless variety of dips and spreads that are an inexpensive addition to any party menu.  The rosemary makes this version particularly nice during the winter.

The method for soaking and cooking dried beans can be found in a previous post on using dried garbanzo beans for hummus (also linked below).

Cannellini Crostini



Makes about 3 dozen crostini.

2 cups cannellini beans, soaked and cooked (from 6.5 ounces dry beans)

4 tablespoons extra virgin olive oil

1 small sprig rosemary (½ minced, ½ whole on stem)

1-2 cloves garlic

salt, to taste

sundried tomatoes, sliced into thin strips

1 baguette or other rustic bread, sliced about ¼-inch thick (I used Peter Reinhart’s whole wheat pain all’ancienne.) 

Optional: Rub bread slices with the cut side of a clove of garlic, brush lightly with olive oil, and toast in a 350° oven until golden brown – 10-15 minutes.

Heat oil over medium heat in a small pan.  Then add whole garlic clove and rosemary (minced and whole).  Simmer garlic and rosemary in oil for about 5 minutes.

Remove any large pieces of rosemary and set aside. Press (or mince) the cooked garlic clove.

In a medium bowl, combine oil, garlic, and beans.  Beat with electric mixer until they begin to form a cohesive mass.  (Don’t puree, leaving some whole beans adds nice texture to the spread.) 

Season with salt, to taste.

Spread a small amount (2-3 teaspoons) on toasted baguette slices and top with a sliver of sundried tomato.

Variation: Serve as a dip/spread in a bowl with crackers, pita, or bread on the side.