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January 26, 2023

Asiago d’Allevo Vecchio Pepper Crostini with Tuscan White Bean Spread


  • 1 12” French baguette
  • 5 Tbsp. extra-virgin olive oil, divided
  • 4 oz. Il Villaggio Grana Padano RW cheese, finely shredded, divided (1 1/3 cups)
  • 1 tsp. coarsely ground black pepper
  • 1 can (15 oz.) cannellini beans,drained and rinsed
  • 1 Tbsp. fresh lemon juice
  • 1 small clove garlic
  • 1/4 cup sun-dried tomatoes packedin oil, drained (see tip)
  • 1/4 cup fresh basil
  • Il Villaggio Grana Padano RW for garnish, optional


  • Preheat oven to 375°F. Slice baguette on a sharp long diagonal into 1/2” thick slices and arrange in one layer on baking sheet. Brush tops of bread with 2 Tbsp. oil and bake 7-10 minutes or until crisp.
  • Sprinkle crostini with 1 cup cheese and pepper and bake for an additional 6 minutes or until golden. Cool on sheet.
  • In a food processor, purée beans, lemon juice, garlic and remaining cheese and oil until smooth. Add tomatoes and basil and pulse until well combined. Spread into a serving bowl, top with Asiago shavings if desired, and serve with crostini.
    These crostini are delicious on their own, served with soup or salad, or as a simple nibble with a glass of wine. For an even richer tomato flavor, substitute 1 Tbsp. of the oil from the sun-dried tomatoes in the white bean spread.

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