Broccolini and White Bean Crostini
User Reviews
5
Broccolini and White Bean Crostini
Description
This recipe features baby broccolini roasted with olive oil and salt until tender and lightly caramelized. Meanwhile, baguette slices are lightly oiled, salted, and baked until crisp and golden to create a sturdy base. The white bean mixture, made from cannellini beans mashed with lemon zest and juice, minced garlic, olive oil, salt, red pepper flakes, and fresh parsley, adds a creamy, flavorful layer to the crostini.
The crostini are assembled by spreading the bean mixture on the toasted baguette, topping with the roasted broccolini pieces, and garnishing with Parmesan slivers and freshly ground black pepper. Tasting and adjusting salt levels in the bean spread ensures balanced seasoning. These crostini work well as a light appetizer or snack.
Leftovers should be eaten within 24 hours to maintain bread crispness, with unassembled components stored separately. Any extra broccolini stems can be saved for use in salads or soups. Vegetarian cheese options are advised for those with dietary restrictions.
Ingredients
- 2 bunches broccolini cut into 1-inch pieces, baby
- 1 baguette sliced into approximately 16 pieces
- 1 oz. can cannellini beans drained and rinsed
- 1/2 /2 lemon zested and juiced
- 2-3 garlic minced, cloves
- 1 Tablespoon olive oil plus more for drizzling
- 1/2 /2 tsp salt plus more to taste, fine sea salt
- Dash Dash red pepper flakes
- 1/2 /2 Tablespoon parsley finely chopped, fresh
- 1/4 /4 cup Parmesan Cheese thin slivers
- black pepper for garnish, freshly ground
Instructions
- Pre-heat oven to 400°F. Toss baby broccolini pieces with a drizzle of olive oil and salt on a large sheet pan. Bake for 10-12 minutes, flipping halfway through, until tender and roasted.
- Meanwhile, lay baguette sliced in a single layer on a baking sheet. Drizzle with olive oil lightly on each side (I usually drizzle on one side, turn it over, and “push” the baguette slice around the olive oil to cover, then repeat with the other side). You don’t want the slices drenched in olive oil. Sprinkle with salt. Bake for 5-6 minutes, flip slices over and bake for an additional 5-6 minutes until golden brown and crisp. Remove and set aside to cool slightly.
- While everything is baking, in a bowl, use a potato masher, pie blender, or fork to mash together white beans, lemon zest, lemon juice, garlic, olive oil, salt, red pepper flakes, and parsley. You can leave this a little chunky or mash it until completely smooth. Be sure to taste test for salt levels before moving on.
- Once crostini is slightly cooled, spread white bean spread across crostini (approximately 1 tablespoon, or as desired, on each crostini). Top with broccolini, 1-2 slivers of parmesan cheese, and a grind of fresh black pepper.
Notes
- Use both broccolini florets and tender stems together for topping; save leftover stems for salads or soups.
- Best enjoyed immediately to preserve bread crispness; store leftovers in an airtight container and consume within 24 hours.
- If dietary restrictions apply, look for vegetarian-labeled Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 2crostini | |
| Calories | 133kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 400mg | 17% |
| Potassium | 51mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 797IU | 16% |
| Vitamin C | 43mg | 48% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
