White Bean Crostini with California Prunes

Recipe developed by Leslie Bonci, MPH, RD, CSSD, LDN

Servings: 6


Bean Spread

1 15-ounce can cannellini beans, drained and rinsed

1 teaspoon lemon juice

1 tablespoon olive oil

Dash of cayenne pepper

1/8 teaspoon smoked paprika

1/8 teaspoon smoked salt

1/8 teaspon sea salt

8 California Prunes


Crostini Toppings

12 California Prunes, quartered

½ cup prune juice

12 walnut halves, toasted and chopped

Sea salt


Bean dip

Blend all ingredients until smooth in a blender or food processor.



Thinly slice a small multi grain baguette into ½-inch thick slices.

Lightly brush with olive oil and toast until lightly brown. Remove from oven.



In a small saucepan, simmer quartered prunes with prune juice for about 5 minutes, or until prunes are plumped and have formed a cohesive mixture. Texture should be like a chutney or thick jam.


Roast/toast walnuts about 5 minutes in a 350 degree oven and chop.


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