White Bean and Olive Spread on a Crostini

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"So easy to make. I prefer this over toasted baguettes as a side dish or appetizer; and especially served with soup for a light dinner or lunch. But this also makes a fantastic dip as well. Best made a couple of hours ahead of time."

Original recipe yields 6-12 servings


  • Serving Size: 1 (91.7 g)
  • Calories 44.6
  • Total Fat - 1.1 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 5.7 mg
  • Sodium - 140.1 mg
  • Total Carbohydrate - 5 g
  • Dietary Fiber - 1 g
  • Sugars - 0.8 g
  • Protein - 3.7 g
  • Calcium - 28.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0 mg

Step 1

Beans ... First, make sure to drain and rinse your beans. Then, add them to a bowl and using the back of a fork, slightly mash them up. I like to keep some texture, but mash until you get the texture you like.

Step 2

Olives ... For these you can really use any mix that you like. If your store has an olive bar, you can get a really nice combination; but, I prefer to get a variety of jars and make my own mix. Besides, I use olives often; so, any extras are always a good thing. Now, you can slice or chop your olives, but I "squish" them - just between my index finger and thumb. It releases the oils and you end up with a rough, broken up olive vs a perfectly sliced one. A fellow chef taught me that trick, and I love the end result.

Step 3

Finish ... Add the olives, lemon zest and juice, garlic, fresh herbs, red pepper flakes, olive oil and a pinch of black pepper. Mix to combine. At this point, you can add a bit more lemon or pepper to your liking. Cover with plastic wrap and refrigerate at least an hour before serving.

Step 4

Serve ... I like this on toasted baguette slices; or, you serve with crackers as a dip. ENJOY!

Tips & Variations

No special items needed.