Tuscan White Bean Crostini is a simple and delicious appetizer perfect for holiday parties and family get togethers. This post is sponsored by Carapelli.
Toasted bread dipped in olive oil is one of our very favorite things to snack on. After a day of Christmas shopping I was looking for something a little more substantial. I added some olive oil, garlic, red onion and a can of cannellini beans to a skillet while I toasted a baguette. I topped the toasted bread with the beans and drizzled them with a little more olive oil and some fresh rosemary.
The husband gave it 5 stars and even Emmet loved it. I considered that a big win. This would make such a great party appetizer and I am going to making this often. I seriously loved it.
The red onions add a bit of sweetness to the savory garlic and rosemary. Best flavor combination ever. Crunchy bread, creamy beans and the wonderful flavor of the Carapelli Olive Oil. Did I say how much I loved it? It is so simple, filling and just so delicious.
Be sure to check out the other fabulous recipes from my Virtual Potluck Partners and enter to win 3 bottles of Carapelli Olive Oil! The entry widget is below the recipe. Carapelli has a great collection of recipes so be sure to check them out as well.
- 1 baguette, sliced and toasted
- ⅓ cup Carapelli Extra Virgin Olive Oil, divided use
- ½ cup thinly sliced red onion
- 1 large clove minced
- 1 15 oz can Canellini Beans, rinsed and drained
- ¼ teaspoon Kosher salt
- 1 tablespoon rosemary chopped
- ¼ teaspoon fresh ground pepper
- Add 2 tablespoons of olive oil to a skillet and place over medium heat. Add onions and garlic and cook 1 minute. Add beans and salt stirring to until well combined. Cook 3 minutes and lower heat to simmer. Cook 5 minutes. Spoon over toasted baguette, drizzle with additional olive oil and sprinkle with pepper and rosemary. Serve immediately.
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Disclosure: This is a sponsored post by Carapelli and Carapelli will be sponsoring the giveaway. All text and opinions are my own.