Olive, Chile and White Bean Crostini

These easy, delicious and spicy crostini comes together in just 25 minutes.

  • Total Time:
  • Servings: 4

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  • Four 1/2-inch-thick slices from a sourdough boule
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing or drizzling
  • 3/4 cup pitted oil-cured black olives, coarsely chopped
  • 2 1/2 tablespoons Champagne vinegar
  • 2 tablespoons finely chopped seeded oil-packed Calabrian chiles or other hot chiles
  • Salt
  • One 15-ounce can cannellini beans, rinsed and drained
  • Torn mint, for garnish

How to make this recipe

  1. Light a grill or preheat a grill pan. Brush or drizzle the bread with olive oil and grill over moderate heat, turning once, until lightly charred, 
1 to 2 minutes total. Transfer to a work surface to cool slightly, then cut each slice into thirds.

  2. In a medium bowl, mix the olives with the vinegar, chiles and the 1/4 cup plus 2 tablespoons of olive oil; season lightly with salt and gently mix in the beans. Spoon the bean-and-olive topping on the crostini, garnish with mint and serve.

Suggested Pairing

Serve this easy appetizer with a fruit-forward sparkling rosé.

Contributed By Photo © Nicole Franzen Published August 2015

1038967 recipes/olive-chile-and-white-bean-crostini 2015-07-20T18:51:42+00:00 Gabrielle Quiñónez Denton grilling-barbecuing|appetizers-starters|italian|fast|vegetarian|4|healthy|breads-rolls-and-muffins|beans-grains-and-legumes august-2015 recipes,olive-chile-and-white-bean-crostini 1038967

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