EFK Kitchen Ready

EFK Tuscan White Bean Crostini

Crisp slices of rustic EFK bread topped with warm rosemary-garlic cannellini beans, lightly mashed so the topping stays creamy but textured.

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From the EFK recipe collection

Prep: 15 min
Cook: 15 min
Total: 30 min
Yield: 12 crostini

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Ingredients

1 EFK baguette or rustic loaf, sliced
1 (15 oz) can cannellini beans, drained and rinsed
2 garlic cloves, minced or finely sliced
2 tbsp extra-virgin olive oil, plus more for finishing
1 tbsp fresh lemon juice
1 tsp rosemary
Kosher salt and black pepper to taste
Finely grated Parmesan, optional

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Directions

Toast the bread slices until crisp around the edges.
Warm the cannellini beans with garlic, olive oil, and rosemary in a small skillet or saucepan.
Lightly mash some of the beans while leaving plenty of whole-bean texture.
Season with lemon juice, salt, and black pepper.
Spoon the warm bean mixture over the crostini and finish with a drizzle of olive oil and optional Parmesan.

Equipment

Wüsthof IKON Bread Knife or Super Slicer; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; sheet pan; small skillet or saucepan; BlueStar oven/range.

Food safety & storage

Refrigerate the prepared bean topping within 2 hours if not serving immediately. Store refrigerated leftovers at 40°F or below and use within 3–4 days.

Leftovers & make-ahead

Keep toasted bread and bean topping separate. Refrigerate the bean topping for up to 3–4 days and reheat gently; re-crisp the bread before assembling.

View this recipe on the original EFK website ↗

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