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White Bean Crostini

White Bean Crostini with Roasted Cauliflower and Arugula Salad

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Just in time for New Year’s, a classic Italian appetizer becomes an elegant meal with the help of a few cheffy techniques. Chef Giuseppe is toasting baguette slices with an herb compound butter, then topping the crostini with a creamy, flavorful white bean mash. The hand-held bites are served with a salad of tender spice-roasted cauliflower and peppery arugula in a raspberry jam dressing. Whether passed around at your next dinner party or served as a meal with a glass of something special, these crostini will add a special occasion–worthy touch to your evening.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 750
  • Protein 27g
  • Total Carb 97g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    • 2 tablespoons
    • unsalted butter
  • 15-ounce can white beans
    • 1
    • 15-ounce can white beans
  • baby arugula
    • 3 ounces
    • baby arugula
  • cauliflower florets
    • 1 pound
    • cauliflower florets
  • lemon
    • 1
    • lemon
  • dill
    • 1/8 ounce
    • dill
  • parsley
    • 1/8 ounce
    • parsley
  • thyme
    • 1/8 ounce
    • thyme
  • shallot
    • 1
    • shallot
  • garlic
    • 2 cloves
    • garlic
  • ground coriander
    • 1/2 teaspoon
    • ground coriander
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • mustard powder
    • 1/4 teaspoon
    • mustard powder
  • demi-baguette
    • 1
    • demi-baguette
  • raspberry preserves
    • 1 ounce
    • raspberry preserves
  • shaved Parmesan cheese
    • 1 ounce
    • shaved Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Place butter in a medium bowl and set aside to soften at room temperature. Drain and rinse beans. Rinse all produce. Pat arugula dry with paper towel. Cut cauliflower to ½-inch wide florets, if needed. Halve lemon. Roughly chop dill, parsley, and thyme leaves, keeping herbs separate and discarding stems. Peel shallot and mince. Mince 1 clove garlic, leaving remaining clove whole. 

  2. Roast cauliflower

    Roast cauliflower

    On a baking sheet, toss cauliflower with spice mix, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible (this will help your florets roast instead of steam). Roast until golden and tender, 12-15 minutes.

  3. Make crostini

    Make crostini

    While cauliflower roasts, add parsley and half of thyme to bowl with butter and, using a fork, mash until fully combined. Cut baguette on a diagonal into ½-inch slices and arrange on a separate baking sheet in a single layer. Spread tops with herbed butter, dividing evenly. Reserve bowl for Step 4. Transfer baking sheet to oven. Toast alongside cauliflower until crostini are golden brown, 5-8 minutes. Set aside to cool.

  4. Sauté aromatics and beans

    Sauté aromatics and beans

    Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add shallot, minced garlic, and remaining thyme. Cook until soft, about 3 minutes. Add beans and cook, stirring occasionally, until warmed through, 3 minutes more. Season with ¼ teaspoon salt and pepper as desired, then transfer to bowl from butter.

  5. Make white bean purée

    Make white bean purée

    Using a fork, mash beans until smooth, then add juice of ½ lemon and 3 tablespoons warm water. Mix until smooth and fully combined, then taste and add salt and pepper as desired. Once bread is cool enough to handle, rub with whole garlic clove and spread with white bean pureé. Transfer white bean crostini to serving plates.

  6. Finish salad and plate crostini

    Finish salad and plate crostini

    In a large bowl, whisk together raspberry preserves, juice of remaining lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Add arugula and roasted cauliflower to bowl. Toss to coat. Transfer salad to plates with crostini and sprinkle Parmesan over salad. Garnish everything with dill. Dig in!

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