Entertaining

White bean crostini with salsa verde

Name: White bean crostini with salsa verde
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Ingredients: 1 loaf Italian bread (such as ciabatta), cut into 1cm slices; 2 tbs extra virgin olive oil, plus extra to drizzle; 2 garlic cloves, very thinly sliced; Finely grated zest of 1 lemon; 2 x 400g cans cannellini beans, rinsed, drained; 100ml chicken stock; Salsa verde; 2 cups flat-leaf parsley leaves, thinly sliced; 1 cup mint leaves, thinly sliced; 1 eschalot, finely chopped; 1/2 cup (125ml) extra virgin olive oil; 1/3 cup (80ml) lemon juice; 6 good-quality anchovy fillets in oil, drained, finely chopped; 2 tbs salted capers, rinsed, drained, chopped; Sicilian green olives, to serve

3 ratings

30m

15m

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Creamy cannellini beans and zesty salsa verde make this crusty crostini a real crowd pleaser.

1 loaf Italian bread (such as ciabatta), cut into 1cm slices
2 tbs extra virgin olive oil, plus extra to drizzle
2 garlic cloves, very thinly sliced
Finely grated zest of 1 lemon
2 x 400g cans cannellini beans, rinsed, drained
100ml chicken stock
Salsa verde
2 cups flat-leaf parsley leaves, thinly sliced
1 cup mint leaves, thinly sliced
1 eschalot, finely chopped
1/2 cup (125ml) extra virgin olive oil
1/3 cup (80ml) lemon juice
6 good-quality anchovy fillets in oil, drained, finely chopped
2 tbs salted capers, rinsed, drained, chopped
Sicilian green olives, to serve

Method

1.

Preheat the oven to 180°C.
2.

For the salsa verde, stir all the ingredients together in a bowl until combined, then season with freshly ground black pepper. The texture should be quite coarse. Transfer to a small serving dish, then stand for at least 30 minutes to allow the flavours to develop.
3.

Meanwhile, divide bread between 2 baking trays, drizzle with oil and season with salt and pepper. Bake in the oven for 10-12 minutes or until golden brown. Transfer to a serving platter and cool.
4.

Place the oil, garlic and lemon zest in a saucepan over low heat. Cook for 2-3 minutes, stirring, until the garlic is softened, but not coloured. Add the beans, stock, a pinch of salt and plenty of freshly ground black pepper, then cook, stirring for 3-4 minutes until warmed through. Remove from the heat and roughly mash with a potato masher or fork. Tip into a serving bowl and cool.
5.

When ready to serve, place the bread, beans, salsa verde and olives on the table and let everyone assemble their own crostini, topping the toasted bread with the crushed beans and salsa verde.