Rustic White Bean Crostini Topped with Bruschetta Blend Olive Oil and Fresh Herbs

Creamy white beans, toasted baguette slices, juicy tomatoes, and fresh herbs come together on one crisp bite-sized base, then a drizzle of Bruschetta Infused Olive Oil Blend brings basil, oregano, garlic, and tomato notes that make every bite taste lively and fresh. It’s the kind of appetizer that feels right for a casual weeknight snack board, a relaxed dinner party, or a holiday spread when you want something simple but memorable.

Garden Infuzions

Rustic White Bean Crostini Topped with Bruschetta Blend Olive Oil and Fresh Herbs

Creamy white beans, crisp toasted bread, and a bright shower of fresh herbs turn this rustic crostini into an easy appetizer with bold bruschetta-inspired flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Appetizer, Side Dish, Snack

Cuisine: American, Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 1 baguette cut into 1/2-inch slices
• 2 tablespoons olive oil
• 1 can 15 ounces cannellini beans, drained and rinsed
• 2 tablespoons lemon juice
• 1 small garlic clove grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup diced cherry tomatoes
• 2 tablespoons finely chopped red onion
• 2 tablespoons Bruschetta Infused Olive Oil Blend
• 2 tablespoons crumbled feta cheese
• 1 tablespoon chopped fresh basil
• Pinch red pepper flakes optional

Equipment

• 1 baking sheet For toasting the bread
• 1 sheet Parchment paper Keeps cleanup easy
• 2 Mixing bowl One for beans, one for tomatoes
• 1 Fork or potato masher To mash the bean spread
• 1 Spoon For topping and drizzling
• 1 Microplane or grater For the garlic

Method

 

Instructions

1. 1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. 2. Arrange the baguette slices on the sheet, brush both sides lightly with olive oil, and bake for 8 to 10 minutes until crisp and golden.
3. 3. While the bread toasts, mash the cannellini beans with lemon juice, grated garlic, salt, black pepper, and chopped parsley until mostly smooth with a little texture left.
4. 4. Stir the diced tomatoes and red onion together in a small bowl.
5. 5. Spoon the white bean mixture onto each toasted slice, spreading it evenly from edge to edge.
6. 6. Top with the tomato mixture, then drizzle each crostini with Bruschetta Infused Olive Oil Blend.
7. 7. Finish with feta cheese, chopped basil, and red pepper flakes if using, then serve right away while the bread is still crisp.

Notes

For the best texture, keep the tomato topping fairly dry and assemble just before serving. If you want a softer, creamier spread, add a little more olive oil to the beans and mash until it reaches your preferred texture.

Tried this recipe?

Let us know how it was!

Recipe Tips

Toast the bread until deeply golden so it can hold the bean spread without going soft too quickly. If your white bean mixture feels thick, loosen it with a small splash of water or olive oil until it spreads smoothly.

Serving Suggestions

Serve these crostini right after assembling for the best texture. They work well on a snack board, alongside soup, or as a starter before pasta, grilled vegetables, or roasted chicken.

Storage

The white bean spread can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Keep the toasted bread, tomato topping, and fresh herbs separate, then assemble just before serving.

Variations

Add a few torn basil leaves, swap parsley for chives, or finish with a light sprinkle of red pepper flakes if you want a little heat. You can also use cannellini beans or great northern beans for a slightly different texture.

Related Garden Infuzions Recipes

• Browse Garden Infuzions Recipes
• Find More Appetizer Ideas
• Explore More Blend Recipes