IE 11 is not supported. For an optimal experience visit our site on another browser.

Borlotti Bean Crostini

RATE THIS RECIPE
(9)
Scott Conant's bean crostini.
Scott Conant's bean crostini.TODAY
RATE THIS RECIPE
(9)

Ingredients

  • 1 cup cooked beans from above, at room temperature
  • 1 tablespoon bean soup
  • 1 teaspoon red wine vinegar
  • 2 pieces filone bread or crusty Italian bread, cut on bias and grilled (or toasted for crostini)
  • 1 tablespoon grated parmesan cheese
  • Extra-virgin olive oil, salt and chives, as needed
  • Chef notes

    Give your bean soup a whole new identity with these crunchy, hearty and filling crostini. The soup lends itself perfectly for leftovers. 

    Preparation

    1.

    Start with 1 cup of the leftover cooked beans, placed in a large glass bowl.

    2.

    Add 1 tablespoon of the leftover bean soup, red wine vinegar and salt.

    3.

    Toast the bread to make the crostini; heat until your bread reaches your desired level of crustiness. 

    4.

    Place bean mixture on top of the bread and drizzle with olive oil.

    5.

    Garnish with chives and grated parmesan cheese.