White Bean Crostini + Pomegranate Glaze

Time is really flying–I can’t believe it’s already another weekend. These weeks are going so quickly. I was looking at my schedule for the next few weekends, and its absolute craziness. Miami next weekend (woo-hoo!), church “Engaged Encounters” weekend after that, one week break, then family fun for Easter weekend. March is going to be busy. 

White bean crostini + pomegranate glaze

I had a farewell breakfast with one of my good high school friends. She’s moving back to Houston (go, Molly!) but sad to see her leave here. We went to Dolcezzo’s for some great coffee. I was delighted to find this vegan&gluten free chocolate oat bar + almond milk latte. Yummyyyyy

Favorite things

GC and I had some of our friends over for a wine + apps night (I need to find something smoother to call it…wine&cheese has a nice ring to it, but there was no cheese!) Any ideas? GC and I made lots little bite sized snackies for the night, and about half of them were new recipes from my all time fave cookbooks, Chloe’s Vegan Italian Kitchen and Oh She Glows. Our menu included:

  • Butternut squash crostini with caramelized onions, balsamic glaze and fresh mint
  • Mushroom-onion tartlettes with parsley pecan pesto
  • White bean crostini with pomegranate glaze and fresh mint (recipe below!)  
  • Peanut butter pie
Apartment party

butternut & white bean crostini

Mushroom tartlets

baby mushroom tarts

pomegranate white bean crostini

these beauties: white bean crostini + pomegranate glaze

Peanut Butter Pie

my fave PB pie

I’m going to share the white bean pomegranate crostini recipe with you because it was so delicious! I simmered the pomegranate juice for a while to make a really thick, syrupy glaze. It really was beautiful. I can’t wait to use the extra I have in salad dressings. 

White Bean Crostini + Pomegranate Glaze
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Prep Time
1 hr
Cook Time
10 min
Total Time
40 min
Prep Time
1 hr
Cook Time
10 min
Total Time
40 min
  1. 8 oz pomegranate juice
  2. 2 cans white beans
  3. Juice from 2 lemons
  4. 1/3 c extra virgin olive oil
  5. 2 cloves garlic
  6. 1/2 ts red pepper flakes
  7. 1/2 ts pepper
  8. 1 ts salt
  9. 1/4 c fresh mint
  10. 1 fresh baguette
  1. Simmer the pomegranate juice in a saucepan until it is 1/3 the original volume and is a pretty thick consistency, about 30-40 minutes
  2. Preheat the oven to 400 F
  3. Rinse the white beans in a colander
  4. Combine the beans, lemon juice, olive oil, garlic, red pepper flakes, pepper, and salt in a food processor
  5. Process the mixture for 3-5 minutes, or until it is completely smooth
  6. Chiffonade the mint leaves
  7. Slice the baguette into thin, 1/4 in size pieces
  8. Toast the baguette on a baking sheet--keep an eye on the toasts, in my oven this step takes about 5 minutes
  9. Remove the toasts from the oven and place onto a serving dish
  10. Generously spread the white bean mixture onto the crostini
  11. Top with a small spoonful of pomegranate glaze and a sprinkle of fresh mint
  12. Serve immediately
Adapted from Chloe's Vegan Italian Kitchen
Adapted from Chloe's Vegan Italian Kitchen
Faith in Plants http://faithinplants.com/
 Have a happy weekend, my friends!

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