The first time I made these crostinis was at Christmas for the family. I loved the idea of a red, green, and white appetizer for the holidays, and these little appetizers added a little touch of festivity to the table. My father, who is very much not a fan of beans or legumes, surprisingly loved them and now asks me to make them every year when the holidays roll around.

Pomegranates are in season from September through February (in the Northern Hemisphere), so December is a great time to cook with them. Their bright, juicy bursts of flavour not only add a fruity and exotic element, but also elevate this simple, short ingredient list into something surprisingly exciting. Each bite combines creamy white beans, zesty lemon, crunchy pistachios, fruity pomegranates, and fresh mint in a way that's fun and fancy but still approchable.

Simple ingredients, festive flavours — these crostinis steal the show.

Nine crostinis on cooling rack, topped with chopped mint, pomegranate seeds and crushed pistachios

Ingredient Notes

  • Cannellini Beans: These white beans have long been a staple in Italian and Mediterranean cooking, prized for their velvety texture and gentle, buttery taste. They’re also incredibly nutritious — packed with fibre, plant-based protein, and essential minerals. Some cans might be labelled as white kidney beans. They are the very same thing as cannellini beans. You can also substitute with navy beans, which are slightly softer and creamier but a touch less nutty in flavour.

  • Lemons: The zest brings citrusy sparkle, while the juice cuts through the richness of the olive oil and beans. 🍋

  • Garlic: One small clove is enough to give gentle warmth without overpowering the mixture. If your blender is strong, toss it in whole. If not, mince it first so you don’t end up with surprise chunks.

  • Cumin: Just half a teaspoon is needed, but it adds a subtle earthiness.

  • Pomegranate Seeds: Juicy, jewel-like bursts of sweetness that wake up every bite. If pomegranates are not in season, you can substitute with finely chopped cherries. The flavour will still be lovely, though the texture will be softer and less poppy.

  • Fresh Mint: Mint is the bright lift that brings a cool, herbal freshness. Finely chop it so it sprinkles evenly. 🌿

  • Pistachios: These bring crunch and a buttery, slightly sweet nuttiness. Lightly crush them rather than finely chopping so you get little pebbles of texture in each bite.

Pro Tip for Removing Seeds From Pomegranates

To easily free the seeds from a pomegranate, slice it in half and submerge it cut side down in a large bowl of water. Gently pull it apart and use your fingers to loosen the arils beneath the surface. The seeds will sink while the pale membranes can be easily removed, mess free. ✨

Ingredients for making the spread

Step By Step Instructions for Minty White Bean Crostinis

These white bean appetizers come together fairly quickly and bring a fun element to any gathering. Here's how to make them.

1. Make The Crostinis

Preheat the oven to 190°C (375°F).

Clean row of sliced baguette on cutting board
Slice the baguette into 1–1.5 cm (½ inch) pieces on a slight diagonal.
Individual baguette slice, bowl of olive oil and brush on baking tray
Brush both sides of baguette slices lightly with olive oil (think glossy, not soaked) as you arrange them on the parchment paper.
Sliced baguette pieces laid out on parchment paper, oiled and salted
Sprinkle with a pinch of salt.
Close up of baked crostini slices, golden around edges but not overly crispy
Bake for 10–12 minutes, flipping halfway, until lightly golden with crisp edges.

2. Blend The White Bean Spread

All ingredients to make vegan holiday spread in blender
While the crostinis bake, add the cannellini beans, olive oil, lemon juice, lemon zest, garlic, cumin, salt, and black pepper to a food processor.
All ingredients to make vegan holiday spread blended in the blender, texture is smooth and creamy
Blend until smooth. If the spread feels too thick, add 1–3 Tbsp cold water, blending between additions, until it’s creamy.

Taste the spread and tweak as needed:

  • More lemon juice for brightness

  • More olive oil for richness

  • A bit more salt to wake everything up

3. Assemble & Serve

Once the crostinis are out of the oven, let them cool for a minute.

Nince crostinis on cooling rack, white bean puree spread on them - bowl of pomegranate seeds and mint sprigs to the side
Spread each crostini with a generous layer of the white bean spread.
Crostinis with white bean puree, topped by pomegranate seeds, mint, pistachios
Top with a drizzle of olive oil, crushed pistachios, pomegranate seeds, and chopped mint.
Plate with white bean crostinis topped with pomegranate seeds, mint and pistachios, hand taking one.
Serve right away, crostinis are best while still a little warm

🍷 Wine & Drink Pairing:

Brut Sparkling Wine

An ideal match for this appetizer, its crisp acidity cuts through the creamy white beans + the bubbles make everything feel a little more festive. ✨

Non-alcoholic? Try Sparkling Water with Lemon & Mint

Keep it simple but elevated: chilled sparkling water infused with a squeeze of fresh lemon and a few muddled mint leaves. It mirrors the flavours from the crostinis and adds a refreshing brightness.

Frequently Asked Questions

Can I make the bean spread ahead of time?

Yes. The spread can be made up to 3 days in advance and stored in an airtight container in the fridge. Bake crostinis and add the toppings right before serving.

If you’re planning a full meal, you can also browse other holiday recipes to round out your menu. Hope you enjoyed these as much as I did and if you did, feel free to leave a review below or tag @sageandparsleyfood on Instagram or @sageandparsley on Tiktok. 🍽✨