Appetizers, The Weekly Menus and Recipes, Vegetarian

Recipe 22.2: Crostini with White Bean Puree and Diced Tomatoes

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We ate this meal on an evening when we were looking for something a bit lighter than usual and it truly was the perfect meal. This would also be great as an appetizer for a party, or as a side for meat if you wanted a larger meal. It’s chock full of healthy fats, nutrients, and fiber; you’ll feel so Mediterranean!


1 baguette

1 lemon

1 can Great Northern Beans, drained and rinsed

1/2 bunch parsley, chopped

4 cloves garlic, minced

1 tsp. salt

1/4 tsp. freshly ground black pepper

1 tsp. dried basil

olive oil

1 can diced tomatoes, drained


Preheat broiler to low. Lay out baguette slices on a baking sheet and drizzle with olive oil.

Place on top rack of oven, around 6 inches from broiler. Allow to toast until lightly golden.

While bread toasts, heat 2 tbs. olive oil in a medium skillet over medium heat. Add garlic and heat until fragrant, 2-3 minutes. Add beans, salt, and pepper and stir to combine. Stir in chopped parsley and dried basil. Use a potato masher (or a fork) to mash beans, then remove from heat.

Top baguette slices with around 2 tbs. of the bean mixture, then top that with around 1 tbs. diced tomatoes. Serve immediately.