Uploaded December 2025 | Updated September 2026, 2 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THIS QUICK FIG AND WHITE BEAN CROSTINI RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make an easy sweet fig and white kidney bean toasty that's fancy and delicious!
INGREDIENTS:
1 baguette
15-20 fresh figs
540ml canned white kidney beans
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp maple syrup
pinch of salt
pepper to taste
few sprigs thyme
drizzle of balsamic glaze
DIRECTIONS:
1. Slice the baguette and toast either on a pan or in the oven and let them rest on a cooling rack. Slice the fresh figs in half and set aside
2. Rinse and drain the white kidney beans and add to a food processor. Add the olive oil, lemon juice, maple syrup, a pinch of salt, and pepper to taste. Blend for about 1 minute
3. Assemble the crostini's by spreading some of the bean paste onto each toast, then the halved fresh figs, sprinkle over some thyme leaves, and drizzle over the balsamic glaze to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/XOxp85soLtQ
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THIS QUICK FIG AND WHITE BEAN CROSTINI RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make an easy sweet fig and white kidney bean toasty that's fancy and delicious!
INGREDIENTS:
1 baguette
15-20 fresh figs
540ml canned white kidney beans
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp maple syrup
pinch of salt
pepper to taste
few sprigs thyme
drizzle of balsamic glaze
DIRECTIONS:
1. Slice the baguette and toast either on a pan or in the oven and let them rest on a cooling rack. Slice the fresh figs in half and set aside
2. Rinse and drain the white kidney beans and add to a food processor. Add the olive oil, lemon juice, maple syrup, a pinch of salt, and pepper to taste. Blend for about 1 minute
3. Assemble the crostini's by spreading some of the bean paste onto each toast, then the halved fresh figs, sprinkle over some thyme leaves, and drizzle over the balsamic glaze to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/XOxp85soLtQ
