Best Quick Fix Crostini With White Beans Recipes

White Beans and Rosemary Crostini image

Provided by Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil, plus more for drizzling
4 ounces pancetta, diced
3 sprigs fresh rosemary, leaves removed
2 cloves garlic, peeled and thickly sliced
Two 15-ounce cans cannellini beans, drained and rinsed
Squeeze of lemon juice
Kosher salt and freshly ground black pepper
Baguette, sliced

Steps:

Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.

White Bean-Pomegranate Crostini image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 0

Steps:

Mix 1/2 cup pomegranate seeds and 1 tablespoon each sherry vinegar, chopped parsley and honey; season with salt and pepper. Cook 1 chopped shallot and 3 chopped garlic cloves in a skillet with olive oil until softened, about 5 minutes. Stir in one drained 15-ounce can cannellini beans plus 1/4 cup reserved liquid from the can and 1/4 cup water; season with salt and pepper and simmer 5 minutes. Smash, then spread on toasted baguette slices; top with the pomegranate mixture, a drizzle of olive oil and some orange zest.

Tuscan White Bean Crostini image

Provided by mommyoffour

Categories Beans

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

30 ounces white beans, rinsed and drained (such as Great Northern or cannellini)
1/2 large red bell pepper, finely chopped
1/3 cup finely chopped onion
1/3 cup red wine vinegar
3 tablespoons chopped fresh parsley
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
18 slices French bread, about 1/4 inch thick

Steps:

Combine beans, bell pepper and onion in large bowl.
Whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl.
Pour over bean mixture; toss to coat.
Cover; refrigerate 2 hours or overnight.
Arrange bread slices in single layer on large nonstick baking sheet or broiler pan.
Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted.
Remove; cool completely.
Top each toasted bread slice with about 3 T. bean mixture.