Imagine the irresistible combination of roasted fennel, garlic, and creamy white beans spread on a slice of crusty bread. That’s roasted fennel garlic and white bean crostini for you.
This dish is all about the harmonious flavors of roasted fennel, garlic, and white beans coming together in a delightful puree.
Roasted fennel garlic white bean crostini: What is this dish?
It takes a while to come together, but the roast fennel garlic and bean crostini isn’t one of those too-messy-to-cook dishes.
The whole drama starts in a baking tray where the fennel bulbs are roasted in a little olive oil to a light golden brown perfection. A whole head of garlic gets roasted until you can squeeze roasted garlic flesh out of the pods and mash them in.
This fennel, garlic, and white bean mixture is seasoned with a hint of rosemary, lemon juice, and a sprinkle of salt and pepper.
The result is a completely smooth puree with a rich texture and aroma waiting to be served on crusty bread.
Roasted fennel garlic crostini makes for a fantastic party snack, or you can even use the fennel mixture as a dip for chips, pita bread, or crackers—whatever tickles your taste buds.
ROASTED FENNEL, GARLIC AND WHITE BEAN CROSTINI
Equipment
- Food processor
- Oven
- Baking sheet
Ingredients
- 2-3 tbsp olive oil extra virgin
- 1 nos. whole head of garlic (top 1/2 inch cut off)
- 15 ounce can cannellini beans (drained and rinsed)
- 1/2 tsp rosemary (minced)
- 2 tbsp lemon juice
- 2 tsp kosher salt
- black pepper (freshly ground, to season)
- 1 nos. baguette
Instructions
- Preheat oven to 400 degrees F.
- Place the garlic in a piece of foil on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper and seal the foil.
- Place the fennel quarters on the same baking sheet. Drizzle them with olive oil, and sprinkle with salt and pepper.
- Bake for 40-45 minutes, turning the fennel once or twice, until well caramelized.
- Squeeze roasted garlic cloves out of their skin and into a food processor.
- Add the fennel, beans, rosemary, lemon juice, 1 1/2 teaspoons salt, and pepper to taste.
- Process until well combined, but not a completely smooth puree.
- Lower the oven temperature to 350 degrees F.
- For the crostini, cut a baguette into 1/4 to 1/2 inch thick slices and place on a baking sheet.
- Brush with olive oil and sprinkle with salt and pepper.
- Bake for about 15 minutes, until the bread is a light golden brown.
- Right before serving, put about a tablespoon of the fennel mixture on each crostini.
- Garnish with a fennel frond.
Notes
- When roasting the fennel and garlic, be cautious not to burn them. The fennel should be tender and caramelized, while the garlic should be squishy, soft, and fragrant.
- Substitute ingredients based on your preferences or what you have on hand. For example, instead of fennel, you can try using roasted bell peppers or roasted eggplant.
- The white beans can be swapped with substitutes like chickpeas or any other type of creamy legume you enjoy.
- To make the crostini, use a good-quality baguette and slice it into thick pieces.
- For an extra touch of elegance, garnish with a fennel frond and a sprinkle of crushed red pepper. This will not only enhance the presentation but also add a hint of flavor.
- Pair your roasted fennel garlic & white bean crostini with a refreshing green salad or a bowl of soup for a complete meal.
- This recipe is for crostini, but the fennel mixture also makes a great hearty dip for chips, pita bread, crackers, pretzels, etc.