TABELIAAUTHENTIC RECIPE
Crostini con Crema di CannelliniCannellini Bean Cream Crostini
Cannellini beans sautéed with garlic and rosemary, made into a creamy paste and spread on crisp bread. A Tuscan starter balancing the beans’ rustic sweetness with the aroma of olive oil.
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Ingredients (4 servings)
- Canned cannellini beans400 g
- Country bread8 slices
- Garlic2 cloves
- Fresh rosemary1 sprig
- Extra virgin olive oil4 tbsp
- Salt1 pinch
Method
Preparation
Rinse and drain the cannellini
- 1 Open the can, tip the beans into a colander, rinse with water and drain.
Making the base
Release the garlic and rosemary aromas
- 1 Heat 2 tbsp extra virgin olive oil in a frying pan over medium heat, add the crushed garlic and rosemary and sauté for 1 minute until fragrant.
Sauté the beans with the oil
- 1 Add the beans and sauté for 3–4 minutes, stirring with a wooden spoon.
Caution
Allowing the beans to catch lightly on the pan develops toasted flavor.
Making the bean paste
Make the bean paste
- 1 Turn off the heat and remove the rosemary sprig.
- 2 Purée in a food processor or mash with a fork.
- 3 Add 1 tbsp extra virgin olive oil to smooth it out and season with salt.
Finishing
Toast the bread and spread with beans
- 1 Toast the bread until golden for 3–4 minutes.
- 2 Spread generously with bean paste and serve with a drizzle of extra virgin olive oil.
Ready when
While the bread is hot, lightly rub its surface with the cut face of a garlic clove to add aroma.
About this dish
Tuscans have long been so fond of bean dishes that they are nicknamed “bean eaters.” Cannellini are their emblematic bean, and white-bean crostini are a common starter around Florence.
Tuscan bread is known for being made without salt, providing a foundation for the flavors of beans, olive oil and herbs. Though a meatless starter, crostini con crema di cannellini begin the meal with the satisfying substance of beans.
They still appear as antipasti in trattorias and homes, set out before seasonal vegetables or salumi. Rather than showcasing a poor ingredient, the dish shows how deeply Tuscan food culture has valued beans.
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