White Bean Crostini Topping

Preparation info

  • Makes enough for


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About


  • 1 can (19 ounces) cannellini beans, drained and rinsed, or 2Β½ cups cooked dried beans
  • 3 tablespoons fresh lemon juice
  • 3 teaspoons extra virgin olive oil
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon chopped fresh oregano leaves or ΒΌ teaspoon dried oregano


    Combine the beans, lemon juice, 2 teaspoons of the olive oil, garlic, and half of the oregano in a food processor. Process until nearly smooth. Spread the mixture in a shallow bowl and drizzle the remaining oil on top. Sprinkle with the remaining oregano.