White Bean Crostini with Watermelon Radishes

Preparation 00:10 Cook Time 00:05 Serves 10     adjust servings


  • 2 cups cannellini beans, rinsed and drained
  • 1/2 a lemon, zested and juiced
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon grated garlic
  • kosher salt and black pepper to taste
  • 4 watermelon radishes, sliced as thin as possible
  • 2 cups mixed baby greens
  • 1 baguette, I used a multi-grain


  1. Preheat oven to broil, brush the slices of baguette with a little olive oil, then place them on a baking sheet.
  2. Toast the bread until golden brown.
  3. In a food processor add the cannellini beans, lemon zest and juice, garlic, salt and pepper.
  4. Purée the mixture until smooth. If needed add a little water a teaspoon at a time until you get your desired consistency.
  5. Spread the bean mixture on top of each toasted baguette slice then top with a few baby greens and sliced watermelon radishes.
  6. Drizzle with extra olive oil and sprinkle with kosher salt and black pepper.


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