
Crostinis are fun little bite sized appetizers which are little slices of toasted baguettes topped with whatever your heart desires. I like this healthy White Bean Topping drizzled with a little balsamic. You can make these ahead of time, the bread will store for a few days in an air-tight container. The white bean spread can be refrigerated a few days. This recipe can easily be doubled.
White Bean Crostini
Gina's Weight Watcher Recipes
Servings: 17 • Serving Size: 2 • Calories: 33 • Old Points: .5 pts • Points+: 1 pt
For the White Bean Spread:
- 2 cups Cannelini or Northern Beans
- 2 tbsp olive oil
- 4 tbsp water
- 1 tbsp fresh thyme
- 1 clove garlic
- salt and fresh pepper
- 8-1/2" piece of baguette (4 oz), sliced into 1/4" pieces
- garlic clove
- olive oil spray
- extra thyme for garnish
- balsamic vinegar

Cut the bread into 1/4" thin slices. You can toast these in the oven with a little olive oil spray at 400° turning once until toasted or grill them. I used my George Forman grill to toast them with a light spray of olive oil. Once the bread is toasted, lightly rub it with a garlic clove cut in half. Now your bread is ready to top.
PureƩ in a small blender or magic bullet all the ingredients for the white bean spread. If it's too dry you can add a little more water.
Top each piece with 2 tsp of white bean puree and garnish with fresh thyme. Drizzle with a touch of balsamic right before serving.
Makes 34 pieces.


















My daughter made something like this a few weeks ago and we loved it. Beans are so healthy!
ReplyDeleteI've bee craving white bean dip lately! I bought some to make it wih, but then got sent on an extended business trip before I got to it. This just made th craving some back in full-force!
ReplyDeleteI love anything with beans lately and this looks like such a delicious and healthy appetizer!
ReplyDeleteNice flavor profile. Could use a little color (roasted red peppers)?
ReplyDeletedeeeeelicious!
ReplyDeleteRoasted red peppers would be great with this.
ReplyDeleteI tried this last night and it's delicious. The balsamic vinegar gives it a really nice flavor.
ReplyDeleteThis looks INCREDIBLE!! So happy I just found your blog!
ReplyDeleteThis is delicious! Thanks. We drizzled it with a hazlenut flavored balsamic vinegar.
ReplyDeleteI made this tonight for happy hour and my boyfriend and I absolutely loved it. The balsamic is perfect with this. Thank you!
ReplyDeleteI made these tonight for my guests, they were excellent!
ReplyDeleteHi Gina! I was invited to stay at a friend's Cape house with their family and was enlisted to make an appetizer. Not only was this delicious, but it was EASY! It was a big hit!
ReplyDeleteThat's great Steph! So easy!!
ReplyDeleteHow can this be only .5 pts for 2 pieces????
ReplyDeleteBoy oh boy - another HIT!! Today I am having my family over for the October birthdays. I have created my menu from your recipes. These for apps, the black bean avacado salad, the sauteed brussel sprouts, and the beef stroganoff.
ReplyDeleteTalk about one stop shopping! My sis-in-law is Vegan, and those recipes are fantastic! It's the ease and the taste that I am enamoured with!
Thank you Gina,for the work you put into this!
Well that made me feel good Laurie! Taste is so important to me so it makes me feel good knowing other enjoyed my dishes.
ReplyDeleteI just made the bean portion of this and it is amazing! I put in more garlic because I love garlic. I can't wait to try this tomorrow with the bread. I am bringing it to a balsamic tasting event so it will be perfect. I can't thank you enough for your recipes!!!!
ReplyDeleteA balsamic tasting, fun!!
ReplyDeleteGina, I love you! :)
ReplyDeleteMy husband is from Italy and we had white bean crostini in Napoli 3 years ago.. I hadn't figured out how to duplicate it.. this was perfect, and I will guarantee less fat and calories than I had the first time.
Do you need to drain the beans first? Looking to make this and wanted to make sure I am doing it correctly! Thanks and LOVE LOVE LOVE this site!!!!
ReplyDeleteYes, sorry drain and rinse them.
ReplyDeleteIs it okay to make the dip portion a few days ahead and refrigerate or freeze? Will the taste and consistency stay the same?
ReplyDeleteThis is fab. I added red pepper flakes to give it a little zip and the garlic I have right now is very hot so it turned out very zippy.
ReplyDeleteHow many points or calories would this be without the bread, like if you wanted to stuff veg with it or something?
ReplyDeleteCan the dip be made a day in advance and kept in fridge?
ReplyDelete