If you’re searching for a crostini recipe that’s perfect for the holidays, this white bean crostini is a must-try! Featuring creamy white beans, nutty pistachios, and any toppings of choice like pomegranate seeds. These crostinis are ready in just 20 minutes and are super easy to customize for any occasion.
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Table of Contents
Why you’ll love it
This crostini recipe combines crispy toasted baguette slices with a creamy white bean and pistachio spread, finished off with juicy pomegranate seeds or any toppings of your choosing. Here’s why you’ll love it:
- Quick and easy: This crostini recipe comes together in 20 minutes, making it ideal for last-minute get-togethers.
- Unique flavors: The combination of crunchy pistachios, creamy bean spread, and a crunchy topping creates a perfect mix of textures and flavors.
- Beautiful presentation: The vibrant green of pistachios and red pomegranate seeds make this crostini super festive.
Why it’s healthy
This White Bean Crostini recipe is as nourishing as it is delicious!
- Fiber & Plant-Based Protein: Cannellini beans provide about 6.8 grams of fiber per 100-gram serving (roughly 1/2 cup cooked), supporting healthy digestion. They also pack 7.4 grams of plant-based protein per serving, helping you stay satisfied longer.
- Heart-Healthy Fats: Pistachios are an excellent source of heart-healthy monounsaturated fats, along with fiber and plant-based protein, making them both nutritious and satisfying. Studies suggest that pistachios can help support healthy cholesterol levels and maintain balanced blood sugar.
- Antioxidants: Pomegranate seeds are packed with powerful antioxidants like polyphenols and anthocyanins, which help protect your cells from damage. Studies show that pomegranate juice has 3x the antioxidant activity of green tea, making it a fantastic addition to a heart-healthy diet. These antioxidants also support reduced inflammation and may help lower the risk of chronic diseases
Perfect for the holidays
This white bean crostini is an easy and elegant appetizer that fits right in with holiday gatherings. Its vibrant colors and unique flavors make it a standout dish for parties, potlucks, or Thanksgiving and Christmas dinner parties.
Ingredients you’ll need
Here’s what you need to make this flavorful crostini:
- Baguette – Slice into 24 1/4-inch pieces for a perfectly crunchy base.
- Pistachios – Opt for roasted and salted pistachios for maximum flavor.
- Cannellini beans – These creamy white beans blend beautifully into the spread, adding texture and protein.
- Garlic – Fresh garlic brings a bold punch to the mix.
- Tahini – This sesame paste adds a nutty, creamy element that enriches the flavor.
- Lemon juice – Freshly squeezed to add brightness and a zesty kick.
- Pomegranate seeds – These provide a burst of fresh sweetness, color, and crunch as a garnish.
How to make it
Making this pistachio and white bean crostini is quick and easy. Here’s how:
- Toast the baguette: Preheat your oven to 375°F (190ºC). Arrange baguette slices on a baking sheet, spray with olive oil, and bake for 4-6 minutes until slightly crispy.
- Prepare the pistachios: In a food processor, pulse the pistachios until finely chopped. Set aside 1/4 cup for garnish.
- Make the spread: Add the remaining pistachios, cannellini beans, garlic, tahini, lemon juice, olive oil, and salt and pepper to the food processor. Blend until mostly smooth.
- Assemble the crostini: Spread about 1 tablespoon of the pistachio and bean mixture on each toasted baguette slice. Top with pomegranate seeds and reserved pistachios.
- Finish with a drizzle: Drizzle a little olive oil over the crostini for added richness, and serve immediately.
Recipe tips and tricks
- Serving ideas: You can also serve the pistachio and white bean mixture as a dip with a platter of fresh veggies, crackers, or warm pita bread—perfect for a casual gathering or snack board.
- Troubleshooting: If the spread is too thick, add a bit of water or extra virgin olive oil to reach your preferred consistency.
- Scaling: You can easily double or triple this recipe for larger gatherings—just adjust the ingredients proportionally.
Customize it your way
Like all my recipes, this pistachio and white bean crostini is completely customizable! Feel free to experiment with different toppings to make it your own.
- Toppings of your choice – Try adding a sprinkle of fresh chopped parsley, microgreens, or even toasted almonds. Swap pomegranate seeds for other fruits like dried cranberries, diced strawberries, or chopped apples, depending on the season and your preference.
Can I make it ahead of time?
Yes! You can prepare the pistachio and white bean spread a day ahead and store it in an airtight container in the fridge. Simply toast the baguette slices and assemble the crostini right before serving to keep everything fresh and crispy.
How do I store leftovers?
Store any leftover pistachio and white bean spread in an airtight container in the fridge for up to 4 days. Leftover crostini are usually too hard to reuse—it’s best to just make fresh baguette slices when you’re ready to enjoy. You could also serve it as a dip with fresh veggies, crackers, or warm pita bread for an easy and delicious snack option.
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Pistachio and White Bean Crostini
Ingredients
- 1- 10 ounce baguette, sliced on the bias into 1/4-inch slices (about 24 slices)
- Olive oil spray
- 3/4 cup roasted and salted shelled pistachios
- 1 can 15 ounce cannellini beans, drained and rinsed
- 2 cloves garlic minced (about 2 teaspoons)
- 2 tablespoons tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil plus more for drizzling at the end
- Salt and pepper to taste
- 1/2 cup toppings of your choice (I have pomegranate seeds shown in the photos, but you could also do dried cranberries, diced strawberries, microgreens, chopped apples, toasted almonds, chopped parsley, etc.)
Instructions
- Preheat your oven to 375°F (190ºC). Arrange the baguette slices on a large baking sheet, spray with olive oil, and toast in the oven for 4-6 minutes, or until slightly crispy.
- Meanwhile, in a food processor, add pistachios and pulse until finely chopped into small pieces. Remove 1/4 cup of the pistachios and set aside for garnish.
- To the same food processor with the remaining pistachios, add white beans, garlic, tahini, lemon juice, olive oil, and salt and pepper to taste. Blend until mostly smooth.
- Spread about 1 tablespoon of the white bean pistachio mixture onto each toasted baguette slice.
- Top each slice with a sprinkle of any toppings of your choice (about 1 teaspoon) and a sprinkle of the reserved chopped pistachios.
- Drizzle a small amount of olive oil over the crostini and serve immediately.
Notes
Nutrition
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