Jan 31, 2010

White Bean Crostini




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
Crostini:
  • 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.

26 comments :

  1. My daughter made something like this a few weeks ago and we loved it. Beans are so healthy!

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  2. I'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!

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  3. I love anything with beans lately and this looks like such a delicious and healthy appetizer!

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  4. Nice flavor profile. Could use a little color (roasted red peppers)?

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  5. Roasted red peppers would be great with this.

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  6. I tried this last night and it's delicious. The balsamic vinegar gives it a really nice flavor.

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  7. This looks INCREDIBLE!! So happy I just found your blog!

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  8. This is delicious! Thanks. We drizzled it with a hazlenut flavored balsamic vinegar.

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  9. I made this tonight for happy hour and my boyfriend and I absolutely loved it. The balsamic is perfect with this. Thank you!

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  10. I made these tonight for my guests, they were excellent!

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  11. Hi 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!

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  12. How can this be only .5 pts for 2 pieces????

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  13. Boy 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.

    Talk 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!

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  14. Well that made me feel good Laurie! Taste is so important to me so it makes me feel good knowing other enjoyed my dishes.

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  15. I 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!!!!

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  16. Gina, I love you! :)
    My 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.

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  17. 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!!!!

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  18. Yes, sorry drain and rinse them.

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  19. Is it okay to make the dip portion a few days ahead and refrigerate or freeze? Will the taste and consistency stay the same?

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  20. This 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.

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  21. How many points or calories would this be without the bread, like if you wanted to stuff veg with it or something?

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  22. Can the dip be made a day in advance and kept in fridge?

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  23. This was absolutely delicious! I used this as the base of my crispy skin sea bass so that the fish sat on top of the puree skin-side up. I felt a bit indulgent so I added some black truffle oil and the thyme/olive oil/black truffles was absolutely intoxicating. I will definitely keep this for the future!!

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