White Bean Crostini Toasts
White bean and lemon are a match made in heaven. Cannellini beans don’t carry much flavor, so they are the perfect foundation for adding citrusy and herbaceous ingredients. When combined with lemon juice and zest, the beans transform into a creamy, brightly-flavored spread, that leaves the light flavors of summer lemon and sweet basil lingering on your tongue long after you’re done eating. Serve these as a light, vegetarian lunch, or cut the toasts into thirds, sprinkle with basil, and serve as an appetizer, with olive oil and balsamic for dipping.
Ingredients
- 1 15 oz can cannellini beans, drained and rinsed
- 6-8 large leaves sweet basil, chiffonade, plus more to garnish
- 2 Tbsp olive oil, plus more to drizzle
- 1 Tbsp lemon juice
- ½ tsp lemon zest, packed
- Salt and fresh pepper to taste
- ⅔ c shaved Parmesan
- 4 slices French bread, lightly toasted, with olive oil or butter
- Balsamic vinegar for dipping
Instructions
- In a small mixing bowl, combine the beans, olive oil, lemon juice, zest, and salt and pepper to taste. Toss, then use a fork to lightly mash the beans (leave some large chunks; don’t over mash). Add in basil and gently mix in. Taste for additional salt and pepper.
- Place the lightly-toasted French bread onto a baking sheet. Divide the beans into fourths and spread the beans onto the bread, using a fork to gently mash down. Cover each piece with Parmesan cheese and broil on low for 3-4 minutes, until the cheese has melted and the beans are warmed.
- Drizzle the toasts with extra basil, olive oil, and a generous splash of balsamic. Serve warm.
Nutrition Facts
Calories: 247kcal, Carbohydrates: 34g, Protein: 13g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 11mg, Sodium: 715mg, Potassium: 98mg, Fiber: 2g, Sugar: 3g, Vitamin A: 178IU, Vitamin C: 2mg, Calcium: 234mg, Iron: 3mg