Skinnytaste > Italian Inspired Recipes > White Bean Crostini

White Bean Crostini

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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

Course: Appetizer
Cuisine: Italian
Yield: 17 servings
Serving Size: 2 g


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.
  • Pureé 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.

Last Step:

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Makes 34 pieces.


Serving: 2 g, Calories: 33 kcal


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26 comments on “White Bean Crostini”

  1. 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!!

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

  3. 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.

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