Whipped White Bean Crostini

August 07, 2015

I think we can all agree that nothing smells more inviting than fresh bread. You could be in the middle of a busy market or rushing down the street on the way to work, but once you caught the scent of something baking, you wouldn't resist stopping and turning your head to find out what it was! 

Bread. There was a time in my life when I had what you'd call "carbophobia" and it was then when I didn't know how to healthily include carbs in my diet. I had thought that carbs were the enemy so I did whatever it took to keep bread, pasta, and rice out of my plate! It was a little obsessive, I know, considering that I wasn't even gluten-intolerant or anything, and it made me really unhappy but as the years rolled by, I eventually learned to make peace with carbs and incorporate them in recipes in a healthy, balanced, and of course, not restrictive way. An example of how I work with bread today is this crostini topped with a creamy white bean spread and fresh garden ingredients.

These babies make a really great appetizer at parties or even as snack at small get-togethers -- they're fresh, super easy to make and visually appealing as well! Small bites like these are way better to serve to your guests than any store-bought chips or commercial cookies, and for two reasons: first, and obviously, they're much healthier. Second, food that is made from the heart can simply make any moment, big or small, a lot more special. From the recipe down to your other Italian favorites, you'll be surprised by how far conversations can go just by the first course!

Prep time: 10 min
Cook time: 5 min
Total time: 15 min

Spread makes a little more than a cup


400g tin white beans
1 tsp garlic powder
1/4 tsp paprika
extra virgin olive oil
dried thyme
dried rosemary
sea salt and black pepper
few cherry tomatoes
basil leaves
baguette (or any type of crusty bread)


  1. Thinly slice the bread and then toast the pieces.
  2. Drain the liquid from the tin and rinse the beans. Transfer immediately to a food processor.
  3. Add the garlic powder, paprika, a big drizzle of olive oil and pinches of salt and pepper in the food processor. Blend until creamy.
  4. Once processed, place the spread in a bowl. Add a dash of thyme and rosemary and then mix using a spoon.
  5. Spread the whipped white bean on the toasted bread slices and then top with basil leaves and sliced tomatoes. Finish with a sprinkle of black pepper and serve.

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