Tuscan Bean Crostini with Shrimp and Purple Basil

Trattore Farms

7878 Dry Creek Road
Geyserville , CA 95441

Made with our own locally produced and milled extra-virgin olive oil and estate-grown wine, this delicious make-ahead appetizer is sure to please. Serve without shrimp for vegetarians or on rice crackers for vegans.

  • 10 ounces dried cannellini beans
  • 8 garlic cloves
  • 6 cups chicken, beef or vegetable broth
  • 3 bay leaves
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 4 tablespoons Dry Creek Olive Co. Healdsburg Blend Olive Oil, plus more for brushing
  • 1 white onion, finely diced
  • 2 celery stalks, peeled and finely diced
  • Salt and freshly ground pepper, to taste
  • 1 cup Trattore Farms white wine
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 French-style baguette, cut into 1/2-inch slices
  • 20 medium shrimp, peeled, roasted and cut in half
  • Micro purple basil for garnish


Pick over the beans and discard any stones or other debris. Soak the beans in water to cover for at least 4 hours or up to overnight. Drain the beans.

In a large pot, combine the beans, garlic cloves, broth, bay leaves and half each of the rosemary and thyme. Bring to a simmer and simmer over very low heat until the beans are tender yet still whole, 1 1/2 to 2 hours. Remove from the heat and let the beans stand in the cooking liquid. 

In a saucepan over medium heat, warm 2 tablespoons of the olive oil. Add the onion, celery and remaining rosemary and thyme, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender. Add the wine and simmer until reduced by half. Add the beans and simmer for at least 20 minutes, taking care that the beans remain whole. Season to taste with salt and pepper. When the beans are still warm, stir in the remaining 2 tablespoons olive oil, the sun-dried tomatoes and parsley. 

Preheat the oven to 350°F. 

Place the baguette slices on a baking sheet and brush with olive oil. Toast in the oven until lightly browned and crisp. 

Top each crostini with a generous spoonful of the white beans, half of a shrimp and micro purple basil.