Crostini with Cannellini Beans & Strong Herbs. Our Ohio Magazine food shoot.(Jodi Miller)

Crostini with Cannellini Beans & Strong Micro Herbs

This rustic recipe can change its flavor profile with whatever herbs you have on hand. Serve it as a hearty appetizer with a glass of Chardonnay or to accompany a bowl of hot soup for a filling lunch.

Makes 12 servings


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 tablespoon each chopped fresh rosemary, thyme and sage
  • Pinch of hot red pepper flakes
  • 1 15-ounce can cannellini beans, drained, reserve liquid
  • 1 tablespoon tomato paste
  • Salt, to taste
  • 2 tablespoons finely diced red onion
  • Freshly ground black pepper
  • 12 ½-inch thick slices French bread, toasted both sides
  • Extra virgin olive oil, for drizzling


Heat the olive oil and butter in a medium sauté pan. Add the garlic, herbs and hot pepper flakes. Sauté over low heat for several minutes. Add the beans, tomato paste and salt to taste. Cook over medium-low heat for 5 minutes using a wooden spoon to crush the beans into a coarse mash.*

Arrange the toasted bread on a large serving platter and drizzle lightly with olive oil.

Spoon the mashed beans on the bread, sprinkle with red onion and top with a few drops of olive oil.

* If a smoother texture is preferred, place the mash into a food processor and process until smooth. If the texture seems dry, add a little of the reserved liquid to achieve a creamy texture.

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