White Bean Crostini are a classic appetizer from the Veneto region, particularly Venice. This appetizer is quick to prepare and I find the contrast between the crunchy bread, the creamy bean puree and the “meatiness” of the whole beans on top very interesting.
Usually, this Italian white bean appetizer is called cicchetto or cicchetti by the locals. Curious to know more?
What does cicchetti mean?
What are cicchetti? They are small appetizers served in traditional bars called bacari or osterie, and they usually accompany a glass of white wine.
Cicchetti are a variety of different small bites such as small sandwiches, olive and vegetable plates, small portions or a combination of seafood, meats, cheeses and vegetable ingredients placed on crostini or polenta. Like Spanish tapas, you can order a few or make a meal of cicchetti by ordering a variety.
Cicchetti are a typical Venetian cultural aspect, they are usually eaten with fingers or toothpicks, standing at the counter where they are displayed in bars, bacari and osterie. Venetians usually enjoy them in the late morning as a light lunch or in the afternoon as a snack.
WHY YOU WILL LOVE WHITE BEAN CROSTINI RECIPE
– It’s an easy white bean puree crostini to bring some Venetian vibe right at your table.
– This white bean spread bruschetta is a classic regional dish from the Veneto region.
– It’s a great combination of simple flavors: beans, garlic, herbs and EVOO.
– This white bean snack works as appetizer or light lunch.
– This white bean spread crostini is perfect if you are looking for a vegan crostini appetizer.
White Bean Crostini recipe ingredients.
To make these Italian crostini with white bean spread, you will need:
Bread: I recommend bread that is crusty on the outside and relatively light on the inside. Ciabatta bread is ideal, but a baguette also works very well. How to make perfect crostini. Brush the bread slices with a little extra virgin olive oil and toast in the oven at 450°F (220°C) until golden brown, about 3-4 minutes on each side.
Olive Oil: For great crostini, you need to use a high quality extra virgin olive oil (EVOO). It should be delicate in flavor and low in acidity – an EVOO from Liguria would be best. The extra virgin olive oil will make your crostini crispy and delicious.
Beans: For this recipe, you should use cannellini beans, which are white beans from Italy. They are creamy and have a mild and nutty flavor. I used good quality canned beans, but if you have the time, you can also use white beans. They will take longer though.
Garlic: you will need a few garlic cloves as they give the flavor.
Lemon: you will need some lemon juice and lemon zest. It adds some freshness to the dish.
Bay leaf: it tones down the heartiness of the beans a bit and adds a nice aromatic layer of flavor.
How to make white bean crostini
This recipe for white bean crostini is quick and easy to prepare in just 3 steps:
1. Start by adding 1 tablespoon of extra virgin olive oil and a clove of garlic to a saucepan. Add the drained cannellini beans and add a bay leaf. Let the whole thing cook for 10 minutes. Take out half of the beans and marinate them with ore EVOO, 1 clove of minced garlic, zest and juice of a lemon, salt, pepper and parsley.
2. Place the remaining beans in a blender or food processor. Add extra virgin olive oil and process until smooth. The bean puree should reach a creamy consistency like hummus.
3. Spread the puree on some crusty slices of bread that you toasted earlier and top with the marinated cannellini beans. Your cannellini bean crostini are ready! MANGIA!
Variations and Substitutions
If you cannot find cannellini, you can sub them with butter beans.
For a kick of proteins: You can add some shrimp or tuna.
For more veggie: Add some kale, and you will have a kale and white bean dip.
If you want a more herbaceous flavor: add some sage leaves or rosemary.
This Italian white bean spread is very versatile and you can top it with whatever you prefer.
MORE RECIPES FOR YOU
How to serve White Bean Crostini
This white bean crostini appetizer is perfect as a surprise element on your cheese and meat platter. Everyone will love a grazing board with a different recipe!
You could also serve the white bean dip as is, with a topping of cannellini beans or white beans. Accompany it with some pita chips and crudite’ ( veggies are a great option if you are following a gluten-free diet).
Storing suggestions
You can prepare the dip ahead but eat the crostini as soon as they are ready, otherwise the bread will become soggy. You can store the spread and beans in 2 different airtight containers for up to 4 days.
WHICH WINE TO PAIR WITH WHITE BEAN CROSTINI
Pair this crostini with a glass of bubbly Prosecco. Its fruity notes will cut through the creaminess of the beans. I recommend Prosecco from Conegliano Valdobbiadene, if you ca n find it. The quality of the grapes in this area is superior than any other.
Another great choice is Verdicchio, from the Marche region. Its herbaceous notes complements the hearty crostini.
Equipment
- Blender
Ingredients
- 1 can beans cannellini
- 2 tbsp olive oil extra virgin
- 1 unit baguette sliced
- 1 clove garlic
- 1 tbsp parsley chopped
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 1 tsp salt
- 1 tsp pepper black, crushed
Instructions
- 1. Start by adding 1 tablespoon of extra virgin olive oil and a clove of garlic to a saucepan. Add the drained cannellini beans and add a bay leaf. Let the whole thing cook for 10 minutes. Take out half of the beans and marinate them with ore EVOO, 1 clove of minced garlic, zest and juice of a lemon, salt, pepper and parsley.
- 2. Place the remaining beans in a blender or food processor. Add extra virgin olive oil and process until smooth. The bean puree should reach a creamy consistency like hummus.
- 3. Spread the puree on some crusty slices of bread that you toasted earlier and top with the marinated cannellini beans. Your cannellini bean crostini are ready! MANGIA!
Nutrition
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Delizioso ed estremamente gradevole. Con il prosecco siamo al top!!!