28min 4 ppl
Vegan Crostini
27 minutes
4 people
Medium31–60 min or 7–12 steps
27 min · 11 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 11g
Carbs 42g
Fats 8g
About this dish
Crispy toasted bread slices topped with vibrant, herb-infused white bean purée and fresh tomato salsa create an elegant yet simple appetizer that's packed with plant-based protein and bursting with Mediterranean flavors.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- garlic clovesminced3 cloves
- fresh lemon juice2 tablespoons
- fresh rosemary leavesfinely chopped1 tablespoon
- cherry tomatoeshalved300 g
- red onionfinely diced¼ onion
- fresh basil leavestorn10 leaves
Tins & Jars
- cannellini beansdrained and rinsed400 g
Dried Goods
- ciabatta loafsliced diagonally into ¼-inch thick pieces1 loaf
Spices & Seasonings
- sea salt½ teaspoon
- black pepper¼ teaspoon
- sea salt and black pepperfor tomato topping1 pinch
Oils & Condiments
- olive oildivided2 tablespoons
- balsamic vinegar1 tablespoon
Utensils
- baking sheet
- pastry brush
- small saucepan
- food processor
- small bowl
- chef's knife
- cutting board
- measuring spoons
Method
1
Slice the ciabatta loaf diagonally into ¼-inch thick pieces, mince the garlic, finely chop the rosemary, halve the cherry tomatoes, finely dice the red onion, and tear the basil leaves.
Approx. 8 minutes
2
Combine the halved cherry tomatoes, diced red onion, torn basil leaves, balsamic vinegar, and a pinch of sea salt and black pepper in a small bowl; set aside to allow flavors to meld.
Approx. 3 minutes
3
Preheat the oven to 200°C (400°F).
Approx. 5 minutes
4
Arrange the ciabatta slices on a baking sheet and brush both sides lightly with 1 tablespoon of olive oil.
Approx. 2 minutes
5
Bake the crostini for 8–10 minutes until the edges are golden brown and the bread is crispy; remove and let cool slightly.
Approx. 10 minutes
6
While the bread toasts, heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat until shimmering.
Approx. 2 minutes
7
Add the minced garlic to the pan and cook for 1 minute, stirring constantly, until fragrant but not browned.
Approx. 1 minutes
8
Add the drained cannellini beans, lemon juice, fresh rosemary, sea salt, and black pepper to the pan and cook for 3 minutes, stirring occasionally, until the beans are warmed through.
Approx. 3 minutes
9
Transfer the warm bean mixture to a food processor and blend until smooth and creamy, about 1–2 minutes.
Approx. 2 minutes
10
Spread approximately 1 tablespoon of the white bean purée onto each toasted crostini.
Approx. 3 minutes
11
Top each crostini with a small spoonful of the tomato salsa and serve immediately.
Approx. 2 minutes
