Baked Bean Crostini

Southern Living
Baked Bean CrostiniRecipe
Photo: Jennifer Davick; Styling: Buffy Harget
Try the baked beans alone or as a delicious side dish to any grilled meal. Simply sprinkle with cooked and crimbled bacon before serving.
Makes 8 to 10 servings


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1 (8.5-oz.) French bread baguette
Vegetable cooking spray
5 thick hickory-smoked bacon slices
1/2 cup diced sweet onion
1 (28-oz.) can baked beans
3 tablespoons apple cider vinegar
1 tablespoon grated fresh ginger
1 tablespoon yellow mustard
2 teaspoons diced pickled jalapeño peppers
1/4 teaspoon salt
Toppings: chopped fresh rosemary, queso fresco (fresh Mexican cheese), spicy barbecue sauce, pickled jalapeño pepper slices, hot sauce


Prep: 20 Minutes
Grill: 2 Minutes
Cook: 18 Minutes

1. Preheat grill to 400° to 450° (high) heat. Cut bread into 40 (1/4-inch-thick) slices, discarding ends. Coat 1 side of each bread slice with cooking spray. Grill bread slices, without grill lid, 1 to 2 minutes on each side.

2. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.

3. Sauté onion in hot drippings 5 minutes or until tender. Stir in beans and next 5 ingredients; cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated and slightly thickened. Spoon bean mixture onto grilled bread slices. Sprinkle with crumbled bacon. Serve with desired toppings.

Note: We tested with Bush's Best Country Style Baked Beans. Instead of grilling, bread slices may be baked on a baking sheet at 350° for 8 minutes or until lightly toasted.

Created date

June 2009