Appetizer: Italy – Crostini con Fagioli Cannellini e Limone Caramellato (Crostini with Charred Lemon Cannellini Beans)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Total 28 min

Ingredients

1 rustic baguette or Tuscan loaf, sliced 1 / 2-inch (1.25 cm) thick (12–16 slices)
1 large lemon, halved
1 can (15 oz / 425 g) cannellini beans, drained and rinsed
2 cloves garlic (1 whole, 1 minced)
2 tbsp (30 ml) fresh rosemary, finely chopped
1 / 4 tsp crushed red pepper flakes (optional)
1 / 4 cup (60 ml) extra-virgin olive oil, plus more for brushing
1–2 tbsp (15–30 ml) water (or reserved bean liquid), as needed
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup (30 g) baby arugula (or chopped flat-leaf parsley)
1 oz (30 g) Pecorino Toscano or Parmigiano-Reggiano, shaved (optional)
Flaky finishing salt, for serving

Instructions

Char the lemon: Heat a skillet or grill over medium-high. Place lemon halves cut-side down and cook until deeply caramelized, 3–4 minutes; let cool slightly.
Toast the bread: Lightly brush both sides of the bread slices with olive oil. Toast on the grill or under a broiler until golden and crisp, 1–2 minutes per side.
Garlic rub: Halve the whole garlic clove and rub the cut side over the warm toasts; set aside.
Make the bean spread: In a bowl, combine cannellini beans, minced garlic, rosemary, red pepper flakes, 1/4 cup olive oil, the zest of half the lemon, and 1 tablespoon juice from the charred lemon. Mash with a fork until creamy with some texture, loosening with 1–2 tablespoons water as needed. Season with sea salt and black pepper.
Assemble: Spread a generous spoonful of the bean mixture onto each toast. Toss arugula with a drizzle of olive oil and a squeeze of charred lemon; mound a few leaves on each crostino.
Finish and serve: Top with shaved Pecorino if using, add a final drizzle of olive oil, and sprinkle with flaky salt and pepper. Serve warm or at room temperature alongside the bistecca.