Tested till perfect Warm Garlic Bean Crostini
Warm Garlic Bean Crostini
Photography by Matthew Kimura

Warm Garlic Bean Crostini

White beans laced with garlic is a tasty way to crown crusty crostini. Partially crushing the beans gives this dip a chunkier texture than the usual bean dips.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 24


  • 1 1baguettebaguettes
  • 2 tbsp 2tbspextra virgin olive oil
  • 3 3minced garlic clovegarlic cloves
  • 1/2 tsp 1/2tspcrumbled dried sage
  • 1/4 tsp 1/4tsppepper
  • 1 can (19 oz/540 ml) 1can (19 oz/540 ml)drained and rinsed white kidney beanwhite kidney beans
  • 1 tsp 1tspgrated lemon rind
  • 1 tbsp 1tbsplemon juice
  • fresh sage or parsley leaf, optional
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Cut baguette diagonally into 24 slices. Broil on baking sheet for 30 seconds on each side or until golden. Set aside.

In nonstick skillet, heat oil over medium heat; cook garlic, sage and pepper, stirring, for 1 minute or until garlic is golden.

Meanwhile, in bowl, mash one-third of the kidney beans. Add mashed and whole beans, lemon rind and juice to skillet; cook for 3 minutes or until hot. Spoon heaping tablespoonful (15 mL) onto each crostini. Garnish with sage (if using).

Nutritional Information Per Piece: about

cal 66 pro 2g total fat 2g sat. fat 0
carb 10g fibre 2g chol 0mg sodium 124mg

% RDI:

calcium 1 iron 4 vit C 2 folate 7
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