Roasted Fennel, Garlic & White Bean Crostini – made with garlic, fennel, white beans, rosemary, lemon, olive oil, and a baguette for a savory and elegant appetizer.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This recipe instantly transports me back to a cocktail party I hosted one memorable weekend. I wanted something that looked fancy but didn’t make me want to pull my hair out in the kitchen. Enter this roasted fennel and garlic crostini. It was one of those recipes where I could look like I knew what I was doing while actually having no clue. At one point, between balancing this dish and trying not to burn my onion rings, I may have roasted my fry thermometer, but that’s a story for later. The point is, whether you’re entertaining or sneaking bites in your pajamas, this recipe hits the spot.
Why You’ll Love This Roasted Fennel, Garlic & White Bean Crostini
This recipe is one of those magical creations that truly brings humble ingredients to life. The roasted garlic and fennel become caramelized masterpieces, blending with creamy cannellini beans to create a hearty, luscious spread. You’ll adore this dish because it:
– Feels indulgent, yet uses accessible, everyday ingredients.
– Can double as a dip or appetizer, offering delightful versatility.
– Is the perfect blend of bold flavors (hello, rosemary and lemon!) and creamy goodness.
– Makes you look like a fancy foodie without breaking a sweat.
Trust me, it’s the easiest way to wow your guests—or enjoy it solo with chips straight out of the bag.
Ingredient Notes
It’s always a good idea to know your ingredients before diving into a recipe. Here’s a breakdown of the stars of this dish:
- Garlic: Roasting a whole head of garlic transforms it into a sweet, mellow, and slightly smoky delight. Essential for the base flavor of this spread!
- Fennel: When roasted, fennel goes from licorice-like and crisp to soft, caramelized, and utterly delicious.
- Cannellini Beans: These creamy white beans bring the perfect texture and mild flavor, allowing the roasted elements to shine.
- Rosemary: A touch of minced rosemary ties everything together with earthy, aromatic notes.
- Lemon: A squeeze of fresh lemon juice brightens the whole dish, cutting through the creaminess.
- Baguette: Thin slices of bread, toasted to perfection, serve as the ideal vehicle for the spread.
How To Make This Roasted Fennel, Garlic & White Bean Crostini
Making this recipe is as simple as roasting, blending, and serving. Perfect for those who want high reward with low effort!
- Step 1: Preheat your oven to 400°F. Cut off the top of a garlic head and place it on a piece of foil, drizzling with olive oil, salt, and pepper. Seal the foil and set it on a baking sheet.
- Step 2: Quarter the fennel bulbs and remove the core. Place them on the same baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 40–45 minutes, flipping the fennel halfway through.
- Step 3: Once roasted, squeeze the garlic cloves from their skins into a food processor. Add the caramelized fennel, cannellini beans, rosemary, lemon juice, salt, and pepper. Blend everything until combined but slightly chunky.
- Step 4: Reduce the oven temperature to 350°F. Slice your baguette into thin rounds, brush with olive oil, and season with salt. Toast for 10–15 minutes, just until golden.
- Step 5: Scoop a dollop of the fennel mixture onto each piece of toasted baguette. Garnish with fennel fronds for that extra touch of flair.
Storage Options
If you somehow have leftovers (unlikely, but possible), store the fennel mixture in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months. Simply thaw overnight in the fridge and reheat gently before serving.
The crostini toasts are best enjoyed fresh, but you can pre-toast and store them for a day or two in an airtight container. Pop them in the oven for a few minutes before serving to restore their crunch.
Variations and Substitutions
This recipe is wonderfully flexible! Here are some fun twists to try:
- Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil to the roasted mixture for a bit of heat.
- Herbal Twist: Swap the rosemary for thyme or parsley for a different herbaceous vibe.
- Gluten-Free Version: Skip the baguette and serve with gluten-free crackers or fresh veggie sticks.
- Cheese Lover’s Dream: Grate some Parmesan or pecorino over each crostini for an extra savory touch.
What to Serve with This Roasted Fennel, Garlic & White Bean Crostini
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This crostini pairs beautifully with a variety of accompaniments:
- Spiced Mixed Nuts: The crunchy, salty nuts complement the creamy smoothness of the spread.
- Blood Orange Cocktails: The citrusy, slightly tangy cocktail enhances the brightness of the crostini.
- Simple Salad: A light arugula or mixed greens salad keeps the meal refreshing and balanced.
FAQ
Q: Can I make the spread ahead of time?
A: Absolutely! The fennel mixture can be made up to two days in advance. Just store it in the fridge and stir before serving.
Q: Can I use a different type of bean?
A: Yes! Great Northern or Navy beans work wonderfully as substitutes for cannellini beans.
Q: Is the fennel flavor strong?
A: Not at all! Roasting mellows the fennel, making its flavor subtly sweet and rich rather than overpowering.
Roasted Fennel, Garlic & White Bean Crostini
Ingredients
For the Fennel Mixture
- extra virgin olive oil for drizzling and brushing
- 1 head garlic top 1/2 inch cut off
- 2 medium fennel bulbs quartered, root cut out (reserve fronds for garnish)
- 15 ounce (425 g) cannellini beans drained and rinsed (or other white bean)
- 1/2 teaspoon (0.5 tsp) minced rosemary
- juice of 1/2 lemon
- 1 1/2 teaspoons (1.5 tsp) kosher salt plus extra for roasting
- freshly ground black pepper to taste, plus extra for roasting
For the Crostini
- 1 baguette for crostini
Equipment
- Baking sheet
- Food Processor
- Aluminum foil
- Knife
- Oven
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. 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 the 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 to 350 degrees F. To prepare 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.
