Crostini con purea di melanzane e fagioli {Eggplant Cannellini Bean and Prosciutto Crostini}


Eggplant are one of my favorite vegetables, ehem FRUITS. Yes, Eggplants are indeed fruits. A concept that is hard to wrap my head around. But regardless they are scrummy. And highly overlooked if you ask me. There always seem to be excess amounts of eggplant in my markets. I think perhaps this could be because some might be a little intimidated by this curvaceous and vibrant fruit, unsure of what to do with them.


I say what can’t you do with them! From roasting to grilling to sauteing they’re completely versatile. You can peel their skin or not, up to you. If you do peel it, I find  it’s best to do it with a knife, works much better than a vegetable peeler {at least for me}. Simply lob off the top and bottom and stand it up straight and then peeling is a snap just follow the curves.

My middle man gave me Giada’s {because we’re on a first name basis, me and the rest of the world LOL} new cookbook, Giada At Home, for my birthday. He’s sweet like that ; ) While flipping through it I noticed her recipe for Roasted Eggplant and White Bean Crostini and this recipe was inspired by hers. I’m never one to follow a recipe completely, I just can’t help myself!


You start off by roasting the Eggplant, which you could even do well ahead of time because you’ll need it to cool down before combining the remainder of ingredients. Making it a perfect appetizer for an hors d’eoveurs party or even just for company! And then because we can’t stop with just a spread you’ll add some Prosciutto which makes everything bettah no? Swoon! I thought about crisping the prosciutto and sprinkling it on top, which I might try next time! How bad could it be right? It’s Prosciutto!


Print This Recipe

Recipe Inspired by Giada’s Roasted Eggplant and White Bean Crostini from her cookbook, Giada At Home

What you’ll need:
1 large eggplant – peeled and cubed
1/3 cup olive oil – plus additional for drizzling
salt and freshly ground black pepper
1 French baguette, sliced into 1/2 inch thick slices
1 15 ounce can cannellini beans – drained and rinsed
1/3 cup loosely packed fresh flat leaf Italian parsley
3 tablespoons fresh lemon juice
2 garlic cloves
1/2 teaspoon red chili pepper flakes
1/2 cup Parmigiano Reggiano – grated
prosciutto slices – sliced to fit baguette slices

What to do:
1. Preheat oven to 450 degrees.

2. Place your eggplant cubes onto a roasting tray.  Drizzle with olive oil and season with salt and pepper. Roast for approx 20 – 25 minutes until eggplant are golden brown. Set aside to cool.

3. Into your food processor, combine eggplant, beans, parsley, lemon juice, garlic, salt, pepper, chili flakes and pulse until mixture is coarsely chopped. Add the Parmigiano Reggiano and pulse gently to combine. WITH the processor running stream in the olive oil and process until mixture is creamy. Check for seasoning and adjust if necessary.

4. WHILE your are processing the mixture, place the slices of baguettes onto a cookie sheet and toast until golden.

5. Assemble the crostini by placing a slice of prosciutto on the bottom and then top with the eggplant/bean mixture. Garnish with additional Parmigiano Reggiano and fresh parsley if desired.

Buon Appetito!


  1. 1

    I keep getting eggplant in my csa and I don’t know what to do with this. This looks like a wonderful recipe for me to try. Thank you!

  2. 2

    We are big fans of eggplant and cannellini beans here ! Will be giving this a whirl sometime soon. Thanks for sharing.

  3. 3

    Just saw this post & my mouth started watering. So many of my favorite flavors and textures in one bite. Delish, dear 🙂

  4. 4

    Love this recipe and all the ingredients, thanks for the inspiration!

  5. 5

    Oh yum. I would love some of this with happy hour!

  6. 6

    this sounds amazing! i’ve recently fallen in love with eggplants and definitely am going to try this. besides, anything with bread and prosciutto can’t be bad, right? 🙂

  7. 7

    Sounds and looks amazing. I will have to get some eggplant next week

  8. 8

    I love eggplant but get iffy results so don’t use it often but this dish would remove any fear of failure…process! Sounds delish; have to try it for reals.

  9. 9

    Just beautiful,, and I love the ingredients…

  10. 10

    i love eggplant! i keep buying it and always make the same thing over & over again! love that I have a new option!

  11. 11

    Yum! I love this kind of dish, quick and easy to make but packed full of flavor. And good for you, too. 🙂

  12. 12

    I love eggplant as well. This is a great recipe to showcase it.

  13. 13

    Love the recipe! Crostinis are always fun to make.

  14. 14

    I have made eggplant hummus before and loved it. I can’t wait to make this recipe!

  15. 15

    These are absolutely stunning… I love eggplant, and I think the combo of eggplant and cannellini bean is perfect. I bet it would make an incredible dip!

  16. 16

    I made this last night, and it was delicious!

  17. 17

    Ooooh, I had never thought of pureeing eggplant! This sounds AMAZING!

  18. 18
    Julia /

    Just made this today (had it bookmarked on foodgawker). Delicious! Glad I didn’t over-roast the eggplant because otherwise it gets a bit of a burning taste; but the spread was creamy yet tangy and went well with the salty prosciutto!


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