White Bean Crostini

White Bean Crostini
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


1 (15-ounce) can cannellini beans, drained and rinsed
1 garlic clove, chopped
1teaspoon salt
1/4cup extra-virgin olive oil, plus more for drizzling on top
1 (1-pound) loaf crusty bread, cut into 12 slices or wedges


  1. Combine beans, garlic and salt in a blender or food processor. Slowly add olive oil and blend until smooth. Add white pepper. Spread on slices of bread.

Nutritional Info *per serving

  • Calories 400
  • Fat 11g
  • Cholesterol 0mg
  • Sodium 1210mg
  • Potassium 58g
  • Fiber 8g
  • Protein 14g