Smashed White Bean Lemon-Herb Crostini with Tomato Confetti

Why You’ll Love This Recipe

• Bright, lemony flavor meets creamy beans and snappy cherry tomatoes.
• Pantry-friendly: most ingredients are shelf-stable or long-lasting.
• Quick and impressive appetizer that scales easily for a crowd.
• Naturally dairy-free and vegan, but satisfying and elegant.

Grocery List

• Produce: 1 lemon, 1 small garlic clove, fresh rosemary, 1 pint cherry tomatoes
• Dairy: None (optional ricotta for a variation)
• Pantry: 1 baguette, 1 can cannellini beans, extra-virgin olive oil, kosher salt, black pepper

Full Ingredients

Lemon–Herb Bean Smash

• 1 (15 oz/425 g) can cannellini beans, drained and rinsed well
• 2 tbsp extra-virgin olive oil
• 1 small garlic clove, very finely minced (or grated)
• 1 tsp finely chopped fresh rosemary leaves
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice
• 1/2 tsp kosher salt, or to taste

Crostini

• 12 slices baguette (1/2-inch thick)
• 2 tbsp extra-virgin olive oil (for brushing)

Topping & Finish

• 1 cup cherry tomatoes, quartered
• Pinch kosher salt (for the tomatoes)
• Freshly cracked black pepper, to finish
• Extra olive oil for drizzling (optional)
• Extra lemon zest or a few rosemary leaves, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the bread

Preheat the oven to 425°F (220°C). Arrange the baguette slices on a rimmed baking sheet in a single layer. Brush both sides of each slice with the 2 tablespoons olive oil. Set aside while you prep the toppings.

Step 2: Make the tomato confetti

Quarter the cherry tomatoes and place them in a small bowl with a pinch of kosher salt. Toss and let them stand at room temperature while you continue; the salt will draw out a little juice and amp up their flavor.

Step 3: Smash the beans with lemon and herbs

In a medium bowl, combine the drained cannellini beans, 2 tablespoons olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, and 1/2 teaspoon kosher salt. Using a fork or potato masher, smash the beans until mostly creamy but still a bit rustic. The mixture should be spreadable; if it feels stiff, add 1–2 teaspoons water or a splash more olive oil to loosen.

Step 4: Taste and balance

Taste the bean mixture. Add a pinch more salt if needed and adjust the lemon juice to your liking. The flavor should be bright and savory, with a gentle rosemary aroma.

Step 5: Toast the crostini

Bake the oiled baguette slices for 7–9 minutes, flipping once halfway, until lightly golden at the edges and crisp on the surface. Let them cool on the pan for 2 minutes so the crust sets.

Step 6: Assemble and finish

Spread each warm toast generously with the lemon–herb bean smash. Spoon the cherry tomato confetti on top, letting a little of the tomato juice drip over for flavor. Finish with freshly cracked black pepper and, if you like, a light drizzle of olive oil and a whisper of extra lemon zest or a few rosemary leaves. Serve immediately while the crostini are crisp.

Pro Tips

• Salt the tomatoes first so they release a little juice—it acts like a quick, bright dressing.
• For mellower garlic, mince it, then stir it into the lemon juice and let it sit 5 minutes before mixing with the beans.
• Rinse and drain the beans well; excess canning liquid can make the spread taste flat or pasty.
• Texture is key: leave some beans partially smashed for a more interesting bite.
• To re-crisp crostini, pop them back in a 375°F (190°C) oven for 3–4 minutes.

Variations

• Garlic-rubbed toasts: After toasting, lightly rub each slice with the cut side of a halved garlic clove for a toasty, aromatic kick.
• Herb switch: Swap rosemary for thyme, or add 1 tablespoon chopped flat-leaf parsley for a fresher, greener note.
• Creamy boost: Fold 2–3 tablespoons ricotta or 1 tablespoon tahini into the bean smash for extra richness.

Storage & Make-Ahead

The lemon–herb bean smash can be made up to 3 days ahead; store in an airtight container in the refrigerator with a thin film of olive oil on top. Bring to room temperature and stir before using. Toast the baguette slices up to 1 day ahead; cool completely and store airtight at room temperature, then re-crisp 3–4 minutes at 375°F (190°C) before serving. The tomatoes are best cut and salted within 1 hour of serving. Assemble crostini just before serving to keep the toasts crisp.

Nutrition (per serving)

Approximate for 4 servings (3 crostini each): 370 calories; 15 g fat (2 g sat); 55 g carbohydrates; 7 g fiber; 11 g protein; 480 mg sodium. Values will vary based on bread size, salt, and oil used.