White Bean Crostini with Olives, Chile, and Lemon is the kind of thing I make whenever somebody pops in unexpectedly, or I find myself pressed to impress with little time to prepare. It’s simply a mix of white beans, chopped olives, parsley, lemon, chile flakes, and a ridiculously simple dressing.
Make Ahead: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.
- 1 (15-ounce can) white beans (such as cannellini or Great Northern), rinsed, coarsely chopped
- ½ cup pitted mixed olives (coarsely chopped)
- 2 tablespoon coarsely chopped fresh flat-leaf parsley
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly cracked black pepper (to taste)
- toasted baguette slices
Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with toasted baguette slices.