If you love vibrant, fresh flavors mingling with hearty, satisfying textures, then you are going to adore this White Bean, Black-Eyed Pea, and Avocado Crostini Recipe. It’s a delightful blend of creamy beans, crisp veggies, and velvety avocado perched atop perfectly toasted baguette slices, creating an irresistible appetizer or snack that feels both nourishing and indulgent. Every bite bursts with a symphony of tastes—from the subtle sweetness of honey to the zing of lime and the warmth of cumin—that make this recipe a standout in any gathering or quiet weeknight nibble.
Ingredients You’ll Need
Ingredients You’ll Need
This White Bean, Black-Eyed Pea, and Avocado Crostini Recipe relies on simple, fresh ingredients that each play a vital role in balancing flavor, texture, and color. The combination is easy to put together yet delivers serious wow factor.
- 15 oz can small white beans (rinsed and drained): Their creamy texture forms the hearty base for the topping.
- 15 oz can black-eyed peas (lightly rinsed and drained): Adds a slightly earthy bite and an interesting contrast to the white beans.
- 1 small red bell pepper (diced): Brings a pop of vibrant color and a crisp, sweet flavor.
- 3 or 4 green onions (diced): Offers a mild onion note that brightens the dish without overpowering it.
- 1 jalapeño (seeded as desired and diced): Adds just the right amount of gentle heat to awaken your palate.
- ¼ cup chopped cilantro: Provides fresh herbal brightness essential to tying the flavors together.
- 1 avocado (chopped): Creamy and rich, this ingredient adds indulgence and silky texture.
- 1 tablespoon extra virgin olive oil: Enhances the richness and helps bring the dressing ingredients together.
- 2 teaspoons honey: Balances the spice and acidity with natural sweetness.
- ½ lime (juiced): Lifts the entire dish with a citrusy zing that keeps it light and fresh.
- ½ teaspoon minced garlic: Adds a savory depth to the flavor profile.
- ¼ teaspoon ground cumin: Introduces warm, earthy undertones to the mix.
- Salt and freshly ground pepper (to taste): Essential for seasoning and bringing out each ingredient’s personality.
- 1 French baguette (sliced): The sturdy, crusty base that makes this dish a hand-held delight.
- Olive oil (as needed): For brushing the baguette slices to get that golden, crisp finish.
How to Make White Bean, Black-Eyed Pea, and Avocado Crostini Recipe
Step 1: Combine the Beans and Veggies
Start by dumping the rinsed white beans and black-eyed peas into a large mixing bowl. Then add the diced red bell pepper, green onions, and jalapeño. This colorful vegetable medley not only enhances texture but also layers in fresh flavor that makes the crostini so inviting.
Step 2: Whisk and Toss the Dressing
In a small bowl, whisk together the extra virgin olive oil, honey, lime juice, minced garlic, ground cumin, salt, and pepper. Pour this vibrant dressing over the bean and vegetable mixture and toss everything together gently to ensure each component is beautifully coated. This step is where the flavors start to unite, creating that irresistible punch.
Step 3: Fold in the Avocado
Carefully add the chopped avocado to the mix and fold it in lightly. You want the avocado to stay creamy without turning mushy, offering a luscious contrast to the beans and crisp veggies.
Step 4: Toast the Baguette
Preheat your oven to 375 degrees Fahrenheit. Arrange the baguette slices on a baking sheet and lightly brush each slice with olive oil using a pastry brush. Bake them for about 7 to 10 minutes until they achieve a gorgeous golden brown and crunchiness that’s perfect for holding that hearty topping without sogginess.
Step 5: Assemble and Serve
Once your baguette slices are toasted and the topping is ready, spoon generous amounts of the bean and avocado mixture onto each slice. The combination of the crisp bread with the creamy and fresh topping is nothing short of addictive!
How to Serve White Bean, Black-Eyed Pea, and Avocado Crostini Recipe
Garnishes
Sprinkle your crostini with extra chopped cilantro or a few thin slices of jalapeño for an eye-catching and fragrant finish. A light drizzle of olive oil over the top just before serving adds a beautiful sheen and a silky mouthfeel.
Side Dishes
This White Bean, Black-Eyed Pea, and Avocado Crostini Recipe pairs wonderfully with light salads like a crisp arugula salad dressed simply with lemon and olive oil, or alongside a chilled gazpacho for a refreshing summer meal. It can also be part of a tapas spread with olives, cheeses, and roasted nuts.
Creative Ways to Present
Looking to impress guests? Serve these crostini on a rustic wooden board with some edible flowers and microgreens for a stunning visual appeal. Alternatively, hollow out cherry tomatoes and fill them with the mixture for a bite-sized twist that’s perfect for cocktail parties.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, keep the bean and avocado mixture in an airtight container in the fridge. Because avocado browns quickly, it’s best to enjoy these within 1 to 2 days for optimal freshness and flavor.
Freezing
Unfortunately, freezing is not recommended for this White Bean, Black-Eyed Pea, and Avocado Crostini Recipe due to the creamy avocado and fresh veggies, which don’t freeze well and may become mushy or watery after thawing.
Reheating
The baguette slices can be reheated to regain crunchiness—just pop them in a 350-degree oven for a few minutes. However, the topping is best served chilled or room temperature, so no need to warm it up. Just spoon it on after toasting.
FAQs
Can I use dried beans instead of canned?
Absolutely! If you prefer using dried beans, soak and cook them until tender before adding to the recipe, but keep in mind this will increase your prep time. Canned beans are a fantastic shortcut that maintain texture and flavor beautifully.
How spicy is the crostini with jalapeño?
The heat level is quite mild, especially if you remove the seeds and membranes from the jalapeño. If you want it spicier, leave some seeds in or add a pinch of cayenne. To tone it down, omit the jalapeño altogether.
Can I substitute the avocado for something else?
Avocado adds creaminess that is hard to replicate, but you could try a spread of hummus or soft goat cheese for a different twist. Keep in mind this will change the flavor profile somewhat.
Is this recipe gluten-free?
The topping is naturally gluten-free, but the traditional French baguette contains gluten. To keep it gluten-free, serve the topping with gluten-free crackers, cucumber slices, or gluten-free bread.
How long does it take to prepare?
This White Bean, Black-Eyed Pea, and Avocado Crostini Recipe is quick to assemble—about 15 minutes from start to finish—making it perfect for last-minute gatherings or a fun snack when you’re short on time.
Final Thoughts
This White Bean, Black-Eyed Pea, and Avocado Crostini Recipe is one of those recipes that feels special but is actually incredibly easy to make. I love how the fresh veggies combine with creamy avocado and hearty beans to create a dish that’s both satisfying and refreshing. Whether you’re hosting friends or just treating yourself, this recipe always brings smiles and second helpings. Give it a try—you might just find your new favorite go-to appetizer!
Print
White Bean, Black-Eyed Pea, and Avocado Crostini Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant appetizer featuring a creamy blend of white beans, black-eyed peas, and avocado served on toasted French baguette slices. This crostini is enhanced with crisp red bell pepper, green onions, jalapeño, and a zesty honey-lime dressing, making it perfect for a quick snack or party dish.
Ingredients
Bean Mixture
- 15 ounce can small white beans (rinsed and drained)
- 15 ounce can black-eyed peas (lightly rinsed and drained)
- 1 small red bell pepper (diced)
- 3 or 4 green onions (diced)
- 1 jalapeño (seeded as desired and diced)
- ¼ cup chopped cilantro
- 1 avocado (chopped)
Dressing
- 1 tablespoon extra virgin olive oil
- 2 teaspoons honey
- ½ lime (juiced)
- ½ teaspoon minced garlic
- ¼ teaspoon ground cumin
- Salt and freshly ground pepper (to taste)
Crostini
- 1 French baguette (sliced)
- Olive oil (as needed for brushing)
Instructions
- Combine the Beans and Vegetables: In a large bowl, mix together the rinsed and drained white beans and black-eyed peas with the diced red bell pepper, green onions, and jalapeño until evenly distributed.
- Prepare and Add the Dressing: In a small bowl, whisk together the olive oil, honey, lime juice, minced garlic, ground cumin, salt, and freshly ground pepper. Pour this dressing over the bean and vegetable mixture, tossing gently to coat everything well. Add the chopped avocado and toss lightly to avoid mashing.
- Prepare the Crostini: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Use a pastry brush to coat each slice lightly with olive oil, ensuring even coverage.
- Toast the Baguette Slices: Place the baking sheet in the oven and bake the coated baguette slices for about 7 to 10 minutes or until they become golden brown and crisp to serve as a perfect base for the toppings.
- Serve: Spoon the bean and avocado mixture generously onto the toasted baguette slices to create crostini. Alternatively, serve the mixture as a flavorful dip alongside tortilla chips.
Notes
- The jalapeño can be adjusted or omitted based on your spice preference.
- For a vegan option, replace honey with maple syrup or agave nectar.
- To add extra crunch, sprinkle toasted nuts or seeds on top before serving.
- Make sure to toss the avocado gently to prevent it from turning mushy.
- This dish can also be enjoyed as a cold dip for parties.
