This white bean crostini appetizer is a flavourful mix of creamy white beans, smoky black-eyed peas and avocado, tossed in a citrus sweet dressing. Fresh and healthy options for any gathering.
When it comes to interesting things, I’m not going to pretend not to include luxurious, cheesy, fun appetizers. But in the middle of that gluttony, I always like to offer some lighter, healthier options, like this white bean crostini.
If you’re a Cowboy Caviar fan, you’ll love this. It has a similar atmosphere and has a slightly different mix of ingredients. The sweetened dressing with citrus honey is a very tasty complement to the smokyness of the black-eyed peas, adding a factor that “can’t stop eating this.”
I like to serve it as a crostini at holiday parties, but honestly, the mixture is as tasty as the tortilla chip dip. But you scoop it into your mouth, it works!
Ingredient Notes
White Beans: Look for small white beans in canned – do not use larger cannellini beans. Red beans are good for assembling or scooping up a crostini. Black Eyed Peas: Any brand works, but I seriously love the gloriously seasoned Southern style black key peas (not just love!). They are lightly seasoned and are perfect for use in recipes like this. Bread: Baguettes work best here. Sliced and lightly toasted, it holds under the bean mixture without getting soaked (see instructions below). You can also save time using Crostini in the bakery section, but freshness is always the perfect choice! Avocado: Uses ripe avocados to retain their shape when mixed. If it’s too soft, it melts in the beans rather than adding that nice creamy bite. Jalapeño: Remove seeds and membranes for mild heat or leave some if you want a spicy kick. Lime: Fresh lime juice really brightens the mix. The bottle does not give you the same flavor.
How to make white bean crostini
Combine the ingredients (except avocado): Lightly rinse and black-eyed peas and drain them. Add them in a large bowl with red peppers, green onions, jalapeño and coriander. Whisk the dressing together in a small bowl. Add avocado and toss: Add the dressing and chopped avocado and gently toss everything together. Be careful not to mash the avocado. I hope the creamy chunks stay as they are. Prepare the crostini: Polish the baguette slices with olive oil and place on a baking sheet. Here, the pastry brush works well. Cheers to the bread: Bake the crostini in a 375°F oven until lightly golden and crisp.
Storage and Makeup Tips
The bean mixture (without avocado) can be configured up to 24 hours in advance and stored in airtight containers in the fridge. This gives you time to blend the flavors together, and the next day is even better.
Wait for the avocado to add, just before serving to keep it fresh and prevent browning.
To save even more time, you can slice and toast the baguette a few hours ahead and store the crostini at room temperature in a zipper bag or covered container.
Store remaining bean mixture in an airtight container in the fridge for up to 2-3 days. Note that the avocado may turn slightly brown over time, but it still tastes great. The next day, put a spoon over a dip with tortilla chips or salad greens to taste delicious.
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White beans, black-eyed peas, avocado crostini
This white bean crostini appetizer is a flavourful mix of creamy white beans, smoky black-eyed peas and avocado, tossed in a citrus sweet dressing. Fresh and healthy options for any gathering.
Instructions
In a large bowl, mix the white beans and black-eyed peas, red peppers, green onions and jalapeños.
In a small bowl, whisk together the dressing ingredients and pour into the bean mixture and mix. Add some avocado and throw lightly.
Serve with toasted French baguette slices. It’s also delicious as a tortilla chip dip!
To make a crostini
Preheat the oven to 375°F. Place the baguette slices on a baking sheet and use a pastry brush to coat each slice with a small amount of olive oil. Bake for about 7-10 minutes, or until golden brown and toast.
Note
Makeup Tips: The bean mixture (without avocado) can be configured up to 24 hours in advance and can be stored in an airtight container in the fridge. This gives you time to blend the flavors together, and the next day is even better.
Wait for the avocado to add, just before serving to keep it fresh and prevent browning.
To save even more time, you can slice and toast the baguette a few hours ahead and store the crostini at room temperature in a zipper bag or covered container.
Storage of leftovers: Transfer the remaining bean mixture to an airtight container and refrigerate for up to 2-3 days. Note that the avocado may turn slightly brown over time, but it still tastes great. The next day, put a spoon over a dip with tortilla chips or salad greens to taste delicious.
nutrition
calorie: 166 kcal ・ carbohydrates: twenty four g ・ protein: 8 g ・ fat: 5 g ・ Saturated fat: 1 g ・ Polyunsaturated fat: 1 g ・ January Saturated Fat: 3 g ・ sodium: 72 mg ・ potassium: 506 mg ・ fiber: 7 g ・ sugar: 4 g ・ Vitamin A: 396 iu ・ Vitamin C: 16 mg ・ calcium: 61 mg ・ iron: 3 mg
Nutrition information is automatically calculated using common ingredients and is an estimate rather than a guarantee. See the home ingredients label for more accurate results.
This post was originally published on December 29th, 2014. Updated with new text and images.
