Lemony White Bean Crostini

Easiest crostini recipe ever, coming up! I literally found this by googling “easy crostini recipe.” This recipe could not be simpler. Before you make a face, I recognize that this is not the prettiest looking appetizer. Mashed white beans kinda look like dog food. I knowwww. But it tastes really good and is so easy to prepare that you won’t even mind.

Slice a baguette or Italian loaf, drizzle with olive oil and put in the oven at 250 for a few minutes – just keep an eye on it til it’s toasted to your liking. The topping takes so little time you won’t even need to worry about your crostini burning. In a bowl, mash 1 can of white beans (aka cannellini beans) with the zest and juice of a lemon, fresh chopped parsley, salt, pepper, and a dash of olive oil. Next, halve a garlic clove and, when the bread comes out of the oven, rub each piece with the garlic. My father was ready to sit down and eat and didn’t want me wasting time with this step, but it was totally worth it. When an entire dish is only a few ingredients, you can really taste this hint of garlic and it kinda makes the whole thing. Pile the white bean mash on the toasted bread and garnish with a bit more parsley. HOT TIP: I didn’t do it this time, but next time I may add a dash of crushed red pepper.

I finished this whole appetizer before my Mom even tasted her wine. Aside from placing a block of cheese and some tomatoes on a plate, this is probably the fastest Italian appetizer you can throw together. And if presentation is really a sticking point, I recommend serving the toasts (with that necessary garlic swipe) next to a bowl of the topping. Put some extra parsley on top of the white beans to make it a bit more appealing and serve as a spread. My Uncle Michael called dibs on all leftovers – always a good sign. It felt very rustic, as things with white beans often do. To me, rustic = Tuscany = authentic.