Spinach & White Bean Crostini

Lemon-spiked white beans and garlicky, balsamic-laced spinach are tangled over toasted bread then topped with Parmigiano Reggiano in this crave-worthy crostini. A ripe Chardonnay or bright Tocai Friuliano works well alongside.

Serves: 8
Prep time: 10 minutes
Cooking time: 10-15 minutes

  • 1 French baguette (white or whole wheat), cut on the bias into 1/2-inch slices
  • Extra-virgin olive oil for toasting bread
  • Sea salt
  • 2 garlic cloves, halved
  • 1 15-ounce can white beans, such as cannellini or Great Northern, drained and rinsed
  • 1 teaspoon lemon zest
  • Juice of half a lemon
  • Sea salt
  • Freshly ground black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 5 ounces baby spinach leaves (about 6 cups)
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • Freshly grated nutmeg
  • Parmigiano Reggiano, shaved with a vegetable peeler, for serving
  1. Preheat the oven to 375ËšF. Brush each baguette slice with extra-virgin olive oil on both sides. Line up the slices on 2 large baking sheets and sprinkle with sea salt. Bake for 6 minutes. Turn each slice over and bake an additional 5-6 minutes, or until just crisp on the outside. Rub each slice with one of the garlic clove halves. Set crostini aside while you make the topping (you can turn your oven off).
  2. In a large bowl, combine the drained and rinsed white beans, lemon zest, lemon juice and a pinch of salt and pepper.
  3. In a large skillet, heat the extra-virgin olive oil over medium heat. Add the shallots and cook 1 minute, or until slightly softened. Add the garlic and red pepper flakes and cook 1 minute, or until fragrant. Add the spinach leaves and sprinkle with salt and pepper. Cook, stirring, until the spinach starts to wilt. Add the balsamic vinegar and cook until the spinach is mostly wilted.
  4. Scrape the spinach mixture into the bowl with the white beans. Grate a bit of nutmeg over the top, then gently mix everything to combine. Taste and add a bit more salt and/or pepper if desired.
  5. Spoon about 1 tablespoon of the spinach and white bean mixture on each crostini and garnish with a shaving of Parmigiano Reggiano. Transfer to a large platter or individual plates and serve.


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