White Bean and Rosemary Crostini
Toasted baguette slices topped with a creamy white bean puree infused with rosemary and garlic. A simple yet sophisticated Italian snack.
15m prep + 5m cook4 servings
Contains wheatSHELLFISH-free
200 cal|7g protein|28g carbs|7g fat|5g fiber
Ingredients
- 1 small Baguette
- 1 15-ounce can Canned White Beans (Cannellini)
- 1 tablespoon Fresh Rosemary
- 1 clove Garlic
- 3 tablespoons Olive Oil
- 1 teaspoon Lemon Juice
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Pepper
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Slice the baguette into 1/2-inch thick rounds.
- 3Brush the baguette slices with olive oil and bake for 5-7 minutes, or until lightly golden.
- 4While the bread is toasting, prepare the white bean puree.
- 5Drain and rinse the white beans.
- 6In a food processor, combine the white beans, rosemary, garlic, 2 tablespoons of olive oil, lemon juice, salt, and pepper.
- 7Process until smooth and creamy, adding a little water if needed to reach the desired consistency.
- 8Spread the white bean puree onto the toasted baguette slices. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.