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White Bean and Arugula Crostini

Like bruschetta, these rustic "little toasts" are a popular antipasto. You can use canned beans, but if you can find jars of imported Italian cannellini beans, they will deliver a more authentic flavor. Best of all, of course, is home-cooked beans, so if you prepare a pot of white beans as a side dish, cook extra beans and use about 2 cups to make these crostini the next day. Chopped fresh flat-leaf parsley or diced oil-packed sun-dried tomatoes can be used in place of the arugula.
Average Customer Rating:
2 out of 5
 out of 
(1 Review) 1
0 of 1(0%)reviewers would recommend this product to a friend.
Customer Reviews for White Bean and Arugula Crostini
Review 1 for White Bean and Arugula Crostini
2 out of 5
2 out of 5
,San Francisco
August 23, 2016
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? No
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Flat flat flat
August 23, 2016
Wanted to love this dish. It's healthy with a lot of textures. Loved the idea of offering this on my tapas table. Getting through this recipe halfway I realized after tasting it that the topping was really lacking in flavor and punch. Added a little saffron ( paella was on the menu), and had to rub garlic on the crostini to get them to sing a little. Even so, after adding what felt like A LOT of salt, the dish still lay a little flat. I bought pre-chopped mire poix and lightly processed it for this dish, breaking it down into smaller pieces. That was a good idea. I also had to use canned beans in the interest of time, and they really missed the mark flavor wise.
Pros: Adaptable, Easy, Good Value, Healthy, Yield
Cons: Appearance, Taste