These vegan White Bean Pomegranate Crostini are the perfect appetizer to serve a crowd. The garlicky white bean spread is topped with fruity pomegranate seeds and rosemary for a delicious flavour combination.
White Bean Pomegranate Crostini
Crispy meets creamy, savoury meets fruity. There are so many words to describe this delicious appetizer. It is safe to say that these White Bean Poomegrante Crostini come with a delicous flavourful profile. Because the garlicky spread made of white beans pairs so well with the crunchy pomegranate seeds and fresh rosemary. Serve this vegan showstopper as an appetizer, starter or snack, and your guests will definitely reach for more.
What are crostini?
The Italian appetizer (also called Bruschetta) is a popular starter not only in Italy for good reason. It is easy and quick to make, and the topping possibilities are endless.
The base is always sliced bread, which is toasted for extra crispiness. Then, the crunchy bread is topped with all kinds of spreads, meat, fish, veggies and herbs to create a flavourful treat.
Tips for making this recipe
- Blend the white beans with an immersion blender or food processor to get the creamy consistency.
- Let the white bean spread cool before spreading onto the crostini. This way, the crostini stays crispy and won't get warm and soggy.
- You can make the bean spread the day before and have it on hand when needed. Store in an airtight container in the fridge.
- Serve with a cocktail or sparkling wine. My Pomegranate Mimosa is the perfect match for these savoury crostini.
Pomegranate Mimosa
More flavourful and balanced appetizers
Crispy Zucchini Scallion Fritters
Crispy Baked Hemp Seed Broccoli
White Bean Pomegranate Crostini
Ingredients
- 1 can white beans (400g / 15oz)
- 1 garlic clove
- 1 ½ tablespoon olive oil (extra-virgin)
- 2 sprigs fresh rosemary
- pomegranate seeds
- salt and pepper to taste
- (whole wheat) baguette
Instructions
- Peel and mince the garlic clove. Drain beans and rinse under cold water in a colander until the water runs clear.
- In a small saucepan, heat ½ tablespoon olive oil on medium heat. Put in the garlic and roast for a couple of seconds, stirring frequently. Add white beans and roast for 3-4 minutes.
- Remove from heat and blend with an immersion blender or food processor. Add 1 tablespoon olive oil and blend until smooth. Set aside and let cool.
- Preheat the oven to 200°C (400°F). Slice baguette and arrange onto a baking rack. Bake in the oven for about 5 minutes until crispy.
- Spread a good amount of the bean spread onto every baguette slice. Top with pomegranate seeds, chopped rosemary and serve.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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