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Black & White Bean Crostini
Sicilian inspiration tops toasted baguette slices with a roasted garlic and oregano Cannellini bean spread and tangy herb “caponata” featuring Black Beans, tomatoes, roasted red peppers, capers, and fresh basil and oregano.
- Prep Time
30 Mins
- Cook Time
30 Mins
- Serves
198
INGREDIENTS
Black Bean & Tomato "Caponata"
- 1.25 cups Olive Oil
- 1.25 qt. Yellow Onion, Small Dice
- 7.5 cups Fire Roasted Tomatoes, Crushed Canned
- 2.5 cups Roasted Red Bell Peppers Small Dice
- 7.5 cups Bush's® Best® Low Sodium Black Beans Strained, Rinsed
- 1.25 cups Red Wine Vinegar
- 1 cup Capers
- 7.5 Tbsp Oregano, Fresh, Chopped
- 1.25 cups Basil, Fresh, Chiffonade
- 5 tsp Kosher Salt
- 2.5 tsp Black Pepper
Roasted Garlic White Bean Puree
- 5.5 qt. Bush's® Best® Low Sodium Cannellini Beans, Drained, Rinsed
- 2.75 cups Lemon Juice
- 2.75 cups Extra Virgin Olive Oil
- .75 cup Garlic, Roasted
- .75 cup Oregano, Fresh, Chopped
- 3.5 Tbsp Kosher Salt
- 5.5 tsp Black Pepper
Crostini
- 11 French Baguettes, Sliced
- Olive Oil (As needed)
- Kosher Salt (To taste)
- Black Pepper (To taste)
INGREDIENTS
Black Bean & Tomato "Caponata"
- 1.25 cups Olive Oil
- 1.25 qt. Yellow Onion, Small Dice
- 7.5 cups Fire Roasted Tomatoes, Crushed Canned
- 2.5 cups Roasted Red Bell Peppers Small Dice
- 7.5 cups Bush's® Best® Low Sodium Black Beans Strained, Rinsed
- 1.25 cups Red Wine Vinegar
- 1 cup Capers
- 7.5 Tbsp Oregano, Fresh, Chopped
- 1.25 cups Basil, Fresh, Chiffonade
- 5 tsp Kosher Salt
- 2.5 tsp Black Pepper
Roasted Garlic White Bean Puree
- 5.5 qt. Bush's® Best® Low Sodium Cannellini Beans, Drained, Rinsed
- 2.75 cups Lemon Juice
- 2.75 cups Extra Virgin Olive Oil
- .75 cup Garlic, Roasted
- .75 cup Oregano, Fresh, Chopped
- 3.5 Tbsp Kosher Salt
- 5.5 tsp Black Pepper
Crostini
- 11 French Baguettes, Sliced
- Olive Oil (As needed)
- Kosher Salt (To taste)
- Black Pepper (To taste)
DIRECTIONS
- BLACK BEAN & TOMATO "CAPONATA": Heat olive oil and yellow onions in a saucepan over medium-high heat. Sweat onions for 5–7 minutes until translucent.
- Add red wine vinegar and capers. Cook for 2 minutes.
- Add tomatoes, roasted red bell peppers, black beans, oregano, and basil. Season with salt and pepper.
- Allow mixture to simmer and reduce over medium heat for 20 minutes. Remove from heat and cool. Cover and refrigerate until needed.
- ROASTED GARLIC WHITE BEAN PUREE: Using a blender on high speed, combine all ingredients until smooth and creamy. Remove puree from blender jar, cover, and refrigerate until ready to use.
- CROSTINI: Pre-heat a convection oven to 450ºF. Cut each baguette into 18 slices. Place baguette slices on a parchment paper-lined sheet pan. Drizzle both sides of each slice with olive oil before seasoning with salt and pepper. Bake in the oven for 4–5 minutes or until bread is crisp and toasted.
- PRESENTATION: Spread each crostini with 1 Tbsp of roasted garlic white bean puree. Top each crostini with 1 Tbsp of black bean & tomato "caponata." Serve 3 crostini per portion.
