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Mushroom and White Bean Crostini

A simple and filling Crostini appetizer recipe - topped with fresh mushrooms and Great Northern Beans.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings


  • 1 French baguette sliced 1/4 inch thick
  • 3/4 cup garlic infused olive oil
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 8 ounces sliced mushrooms cleaned and patted dry
  • 2 cloves garlic minced
  • 1 pinch Kosher salt
  • 1 15.9 ounce can Bush's Great Northern Beans drained and rinsed
  • 2 Tablespoons Italian Herbs (I prefer Gourmet Garden
  • 1/4 cup shredded Swiss cheese


  • Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil.
  • Bake until golden, 15 to 20 minutes. Let cool on baking sheets.
  • Meanwhile, heat a saucepan over medium heat. Add olive oil, butter and mushrooms. Sauté for 5-10 minutes or until mushrooms release their moisture and begin to shrink. Continue cooking until most of the liquid has evaporated.
  • Add minced garlic, Kosher salt, Italian Herbs and Great Northern Beans. Stir and cook over medium heat until mixture is heated through.
  • To assemble each piece of Crostini, place a spoonful of mushroom bean mixture on top of a slice of toasted bread. Top with shredded baby swiss cheese.
  • Serve and enjoy!