Not to brag or anything, but my crostini game has been crazy strong lately. I credit the spring weather for this welcome wave of inspiration. These warm and breezy spring days beg for light, casual dinners meant to be enjoyed with a glass of chilled white wine (or your favorite seasonal sip.) This particular rendition was inspired by a dish I enjoyed last spring while exploring NYC with two of my favorite ladies. We hit up Eataly, sidled up to the first open table we found, and somewhat randomly ordered several items off of the menu in our awestruck state. The wine was fantastic, the food was even better – so good it wasn’t even ruined by the cool dude next to us loudly berating an airline customer service rep over the phone, and threatening to trash them to his “10,000 Facebook friends”. Klassy.

Anyway, I recently remembered that lovely dish due to my crostini kick, and decided to make a similar version at home. It turned out beautifully. Such simple ingredients but the combination works so well all together. This works as either an appetizer or a “snacky dinner” as we call them in our house, and those sorts of dinners often turn out to be some of our favorites.


  • 1½ tbsp. extra virgin olive oil, plus more for brushing
  • Zest and juice of ½ lemon
  • 1 tbsp. minced fresh parsley
  • ½ tsp. red pepper flakes
  • ¼ cup finely grated parmesan, plus more shaved
  • 1 cup chopped artichoke hearts, chopped (about 1 14 oz. can)
  • 1 cup cooked cannellini beans
  • Coarse salt and freshly ground pepper
  • 1 baguette, sliced diagonally about ½-inch thick
  • 1 clove garlic, halved lengthwise


  • 01

    In a medium bowl, combine the olive oil, lemon zest and juice, parsley, red pepper flakes, parmesan, artichoke hearts and beans. Mix gently to combine. Season to taste with salt and pepper. Cover and set aside to let the flavors meld.

  • 02

    Preheat the oven to 450˚ F. Lay the baguette slices out on a baking sheet and brush lightly with olive oil. Season lightly with salt and pepper. Bake until the crostini are just browned and crisp, about 7-10 minutes. Once removed from the oven, rub the browned side of each baguette slice with the cut half of the garlic clove. Top each piece of bread with a spoonful of the bean-artichoke mixture and garnish with additional shaved parmesan, if desired. Serve.

  • Melissa Brooker

    mmm sounds delicious!! we also love snacky dinners in our house!! I was just in NYC and didn’t make it to Eataly, i’m so sad! I have to go back again.

    I’m sure that airline rep is awfully concerned about what that guy’s 10,000 facebook friends think of them. Some people are just straight up jerks.

  • I love this. So perfect and fresh and spring and happy!

  • These look delicious! I love snacky dinners too – like guac and homemade chips! Amazing

  • Amy Basso

    That looks so light & fresh!

  • Eek, I’d totally forgotten about these crostini! I love you even more than I already do for posting this!

  • judy

    Do you use marinated artichoke hearts for these?

  • Emily

    I’d love to see an update on your site so you can go post to previous post without having to go back to the home page. I love your site, so I’ve stuck by it, but I find it significantly harder to deal with than others I visit. Thanks so much for all you do!

  • Selene Wadhawan

    What does “cooked” cannelli beans refer too?

  • Alison

    Looks delicious! This would be the perfect snack food sitting around the pool with friends! Can’t wait to try it!

  • Pretty sure snacky dinners are the best kinds. They feel like they should be against the rules, but when you’re an adult you get to MAKE the rules…so they’re totally allowed. Love this fresh and simple topping! Totally what spring/summer eating is all about!

  • Rebecca

    Made this a couple days ago for a party. Everyone loved it and it was super easy and good! I didn’t have time to do my own crostini so I bought garlic parmesan ones from a grocery store bakery and worked great.

  • We had as a side–on the bread, too good to toast–with Italian chicken sausage. Lovely!

  • annieseats

    As opposed to dried beans. Canned beans are pre-cooked but I like to cook mine from dry at home.

  • annieseats

    No, just regular.

  • judy

    Thank you!

  • Heather Koziarz

    These were fantastic! I made them along with your strawberry/balsamic/goat cheese ones and it made a lovely light dinner!