Tuscan Sun Crostini

Experience the rustic elegance of the Italian countryside with this vibrant crostini. A creamy, savory spread of cannellini beans, brightened by a hint of lemon and the warm, piney aroma of fresh rosemary, is piled high on a crisp slice of toasted baguette. Drizzled with high-quality extra virgin olive oil and a sprinkle of flaky sea salt, this appetizer is a perfect balance of texture and flavor that will transport your guests straight to a sun-drenched Tuscan villa.

Seafood

Ingredients

1 baguette, sliced diagonally into 1/2-inch thick pieces
2 tablespoons extra virgin olive oil, plus more for drizzling
1 (15 ounce) can cannellini beans, rinsed and drained
1 clove garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 teaspoon fresh lemon juice
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Flaky sea salt, for finishing

Method

Preheat oven to 375°F (190°C).
Brush both sides of the baguette slices with 2 tablespoons of olive oil. Arrange on a baking sheet and toast for 8 minutes
minutes, or until golden brown and crisp. Set aside to cool slightly.
In a food processor, combine the rinsed cannellini beans, minced garlic, chopped rosemary, lemon juice, and red pepper flakes (if using).
Pulse until a coarse, creamy spread forms. If the mixture is too thick, add a teaspoon of water or olive oil until the desired consistency is reached.
Season the bean spread generously with salt and freshly ground black pepper.
Spoon or spread a generous amount of the white bean mixture onto each toasted crostini slice.
Drizzle the finished crostini with a final touch of high
quality extra virgin olive oil and sprinkle with flaky sea salt before serving.

Chef's Tip & Pairing

For a perfect pairing, serve this crostini with a crisp, dry Italian white wine like Vermentino or a light-bodied, slightly chilled Chianti Classico.

From the Tini Crostini Collection