There are infinite flavor combinations that are great to be served as a crostini. Crostinis are fun to make a great pick me up at a happy hour or cocktail hour, or honestly any time of day or meal! I was really excited to make these cannellini bean and heirloom tomato crostinis- delicious!
For the most part, beans are not really my food of choice. Beans are usually really heavy, and they make you feel like bloated and too full after. However, I learned that using a lot of fresh citrus (lemon or lime) helps to really balance out the richness of the bean. Hummus is served with lots of lemon juice, burritos with beans are served with lots of fresh lime juice; so, I figured I’d apply the same methodology to these crostinis.
Cannelini beans are more delicate than its other bean cousins like kidney beans or black beans, so I thought it would be a perfect canvas in a crostini.
I gotta say, I love this California farm-to-table style of cooking and eating. There’s farmers markets everywhere in Northern and Southern California, and that’s a movement I can get behind!
You can make the crostinis as sandwiches, or as small appetizers, depending on the bread you use and your preference. Crostinis can be hard to eat when they’re big, so if you’re serving this to guests at a cocktail party or in a classier occasion, I recommend using a thin baguette to make mini crostinis.
Aerial view (Views from the 6- Drake reference)
The fresh lemon helps to brighten this entire dish up. Use some high quality olive oil, fresh parsley, and fresh garlic to keep the flavors clean and bright. Don’t substitute bottled lemon juice, garlic powder, or dried parsley! Trust me on this one!
I hope you enjoy this recipe at your next cocktail hour! Stay thirsty!