White Bean Crostini with California Prunes

This White Bean Crostini is a delicious appetizer that’s as easy on your time as it is on your tastebuds. Recipe developed by Leslie Bonci, MPH, RD, CSSD, LDN.

Servings: 6
Prep Time:
Cook Time:


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 teaspoon 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. The texture should be like a chutney or thick jam.

Roast/toast walnuts for about 5 minutes in a 350-degree oven and chop. Enjoy with a Fashionable Prune Cocktail for extra sophistication.


Nutrition Facts

  • Calories 241
  • Total Fat 6.6 g
  • Fiber 6.95 g
  • Protein 8.43 g
  • Carbohydrate 41.1 g