This healthy white bean crostini is a delicious appetizer for holiday parties, potlucks, or patio happy hours! Crispy crostini toasts are smeared with a white bean mixture of tangy lemon, red pepper flakes, and fresh parsley. It's then topped with roasted baby broccolini and a sliver of parmesan cheese. You'll love the unique combination and balance of flavors, as well as all the texture!
Pre-heat oven to 400°F. Toss baby broccolini pieces with a drizzle of olive oil and salt on a large sheet pan. Bake for 10-12 minutes, flipping halfway through, until tender and roasted.
Meanwhile, lay baguette sliced in a single layer on a baking sheet. Drizzle with olive oil lightly on each side (I usually drizzle on one side, turn it over, and “push” the baguette slice around the olive oil to cover, then repeat with the other side). You don’t want the slices drenched in olive oil. Sprinkle with salt. Bake for 5-6 minutes, flip slices over and bake for an additional 5-6 minutes until golden brown and crisp. Remove and set aside to cool slightly.
While everything is baking, in a bowl, use a potato masher, pie blender, or fork to mash together white beans, lemon zest, lemon juice, garlic, olive oil, salt, red pepper flakes, and parsley. You can leave this a little chunky or mash it until completely smooth. Be sure to taste test for salt levels before moving on.
Once crostini is slightly cooled, spread white bean spread across crostini (approximately 1 tablespoon, or as desired, on each crostini). Top with broccolini, 1-2 slivers of parmesan cheese, and a grind of fresh black pepper.
You can use just the florets or both the florets and stems on top of the crostini. I usually use some stems, mingled in with the florets. If I have any extra stems left, I save them for salads or broccoli soup!Best eaten immediately after serving. If you need to store any leftovers, place them in an airtight container in the fridge and eat within 24 hours. The bread will likely lose its crispness. If you know you won't use it all, don't assemble all the crostini and do so later on for better leftovers.