White Bean Crostini with Spicy Cucumbers

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White Bean Crostini with Spicy Cucumbers
Photo: © Anna Williams
40 crostini


  • 1/2 pound navy beans, soaked overnight and drained

  • 3 large garlic cloves, 1 minced

  • 2 thyme sprigs

  • 1 bay leaf

  • 3 tablespoons extra-virgin olive oil

  • 1 teaspoon fresh lemon juice

  • Table salt and freshly ground pepper

  • 1 European cucumber, very thinly sliced crosswise

  • 2 tablespoons white wine vinegar

  • 1 teaspoon sugar

  • 1 teaspoon kosher salt

  • 3/4 teaspoon crushed red pepper

  • 40 1/2-inch-thick baguette slices, toasted


  1. Put the beans in a medium saucepan and add enough water to cover by 2 inches. Add the 2 whole garlic cloves, thyme sprigs and bay leaf and bring to a simmer over moderate heat. Cover partially and simmer, stirring occasionally, until the beans are tender, about 1 1/2 hours.

  2. Discard the thyme sprigs and bay leaf. Transfer the beans, garlic and cooking liquid to a food processor and puree. Press the puree through a coarse strainer into a bowl. Stir in the olive oil and lemon juice and season with table salt and pepper.

  3. Spread the cucumber slices in a large glass baking dish. In a bowl, combine the minced garlic with the vinegar, sugar, kosher salt and crushed red pepper; stir to dissolve the sugar and salt. Pour the dressing over the cucumber and toss. Refrigerate for 1 to 2 hours, tossing occasionally.

  4. Just before serving, spread each slice of toast with white bean puree and top with cucumber slices. Arrange the crostini on a platter and serve.


One Serving

Calories 112 kcal, Total Fat 1.9 gm, Saturated Fat 0.3 gm.

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