Tuscan bean crostini


  • 2 teaspoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 can cannellini beans, about 400 g, drained and rinsed
  • 2 tablespoons crème fraîche or sour cream
  • 1 tablespoon chopped fresh thyme
  • salt and pepper
  • 1 thin baguette, about 250 g3 roma tomatoes, thinly sliced
  • rocket or sprigs of fresh herbs to garnish


  1. Heat the oil in a small frying pan, add the onion and garlic, and cook gently for about 10 minutes, or until softened, stirring occasionally.
  2. Meanwhile, place the cannellini beans in a bowl and mash with a potato masher or fork.
  3. Remove the pan of onion and garlic from the heat and stir in the mashed beans, the crème fraîche or sour cream and thyme.
  4. Season with salt and pepper to taste and mix well.
  5. Keep warm while preparing the toasts.
  6. Preheat the grill to high.
  7. Cut the crusty ends off the baguette and discard, then cut the loaf into 22 equal slices, each about 1.
  8. 5 cm thick.
  9. Toast the bread slices on both sides under the grill.
  10. (The toasts can be left to cool and then kept in an airtight container; when ready to serve, top with the cooled bean mixture, and garnish.
  11. )Thickly spread some bean mixture over each slice of toast, top with a tomato slice and garnish with rocket or fresh herb sprigs.

Preparation: 10 minutes
Cooking: about 15 minutes


Source: Light bites & lunches
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