We’re at the peak of holiday entertaining, which calls for some cute little crostini. These particular ones are not only delicious, but insanely healthy compared to most holiday party food.
Not that I think holidays are a time for healthy eating… but it’s nice to have some contrast on the table between all the deviled eggs and potato gratins, don’t you think?
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Roasted Fennel, Garlic & White Bean Crostini
- Total Time: 1 hour 10 minutes
- Yield: About 1 3/4 cup fennel puree 1x
Description
These Roasted Fennel, Garlic, and White Bean Crostini are a bright and flavorful appetizer, perfect for holiday gatherings, offering a healthy contrast to richer party foods.
Ingredients
- Extra virgin olive oil
- 1 whole head garlic, top 1/2 inch cut off
- 2 medium fennel bulbs, quartered, root cut out (reserve fronds for garnish)
- 15 oz (425 g) can cannellini beans (or other white bean), drained
- Salt and pepper to taste
- Baguette, sliced for crostini
- Optional: lemon juice for garnish
Instructions
- Preheat oven to 400 degrees F.
- Place the garlic in a piece of foil on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Seal the foil.
- Place the fennel quarters on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast the garlic and fennel in the oven for about 45 minutes, or until the fennel is tender and caramelized and the garlic is soft.
- Remove from oven and let cool slightly.
- In a food processor, combine the roasted fennel, squeezed roasted garlic, and drained cannellini beans. Blend until smooth, adding olive oil as needed to reach your desired consistency. Season with salt and pepper to taste.
- Toast the baguette slices in the oven until golden brown.
- Spread the fennel and bean mixture onto the toasted baguette slices.
- Garnish with reserved fennel fronds and a squeeze of lemon juice, if desired.
Notes
- This recipe is for crostini, but the fennel mixture also makes a great hearty dip for chips, pita bread, crackers, pretzels, etc.
- The roasted garlic adds a sweet, mellow flavor.
- You can prepare the fennel mixture a day in advance and store it in the refrigerator.
- Toast the baguette just before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 crostini
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 6
- Carbohydrates: 20
- Fiber: 4
- Protein: 5
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Thyme and Garlic Roasted Sweet Potatoes
- Miso and Roasted Garlic Mashed Potatoes
- Toasted Caprese Garlic Bread
- Roasted Carrot and Tahini Dip
Frequently Asked Questions
Why does roasting a whole head of garlic make it taste sweet rather than sharp?
The garlic head is wrapped in foil with a drizzle of olive oil and roasted for about 45 minutes at 400°F alongside the fennel. The long, slow heat transforms its pungent raw flavor into a sweet, mellow, spreadable paste — the notes specifically call this out. The softened cloves are squeezed out of their paper skins before blending. 
Can I use the fennel and white bean mixture as a dip rather than a crostini topping?
Yes — the notes say the mixture also makes a great hearty dip for chips, pita bread, crackers, or pretzels, making it a versatile party appetizer that can be served multiple ways.
Can I prepare this ahead of time?
Yes — the notes say the fennel and bean mixture can be prepared a day in advance and stored in the refrigerator. Toast the baguette slices just before serving for the best texture.
