0 from 12 votes
Get the Recipe Broccolini and White Bean Crostini
This white bean crostini is a delicious appetizer for holiday parties or potlucks! Crispy crostini toasts are smeared with a white bean mixture of tangy lemon, red pepper flakes, and fresh parsley. It's topped with roasted baby broccolini and a sliver of parmesan cheese. You'll love the unique combination and balance of flavors, as well as all the texture!
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 8 servings
Calories: 133 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 2 2 bunches baby broccolini cut into 1-inch pieces
- 1 1 baguette sliced into approximately 16 pieces
- 1 1 15-oz. can cannellini beans drained and rinsed
- 1/2 1/2 lemon zested and juiced
- 2-3 2-3 garlic cloves minced
- 1 1 Tablespoon olive oil plus more for drizzling
- 1/2 1/2 tsp fine sea salt plus more to taste
- Dash Dash red pepper flakes
- 1/2 1/2 Tablespoon fresh parsley finely chopped
- 1/4 1/4 cup thin parmesan slivers
- freshly ground black pepper for garnish
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.
Cup of Yum
Notes
- You can use just the florets or both the florets and stems on top of the crostini. I usually use some stems, mingled in with the florets. If I have any extra stems left, I save them for salads or broccoli soup!
- Best eaten immediately after serving. If you need to store any leftovers, place them in an airtight container in the fridge and eat them within 24 hours. The bread will likely lose its crispness. If you know you won't use it all, don't assemble all the crostini and do so later on for better leftovers.
- *Look for cheese specifically labeled vegetarian, if needed.
Nutrition Information
Serving
2crostini
Calories
133kcal
(7%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
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%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 133
% 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.