White Bean Crostini’s with an Anchovy Salsa

The flavour combination here is like nothing I had tried before and they are really fab little bites. They are nice and easy to make and very handy in that you can prep everything in advance. Recipe came from @deliciousmag

✔️1 baguette
✔️Olive oil for drizzling

For the cannellini bean purée:
✔️400g tin cannellini beans, rinsed and drained
✔️2 tsp tahini
✔️Grated zest and juice 1 lemon
✔️50ml olive oil

For the anchovy salsa:
✔️Handful fresh flatleaf parsley
✔️50g good quality anchovy fillets in olive oil, drained
✔️2 tbsp capers, drained
✔️½ garlic clove, finely grated
✔️Grated zest and juice 1 lemon
✔️2-3 tbsp extra-virgin olive oil

Heat the oven to 160°C/140°C fan/gas 3. Cut the baguette diagonally into thin slices and arrange on a baking sheet. Drizzle with olive oil and bake for 10-12 minutes until crisp. Set aside to cool. 

Put the beans, tahini, lemon zest and half the juice in a food processor. Pulse briefly while drizzling in the 50ml olive oil to give a chunky purée. Add salt and pepper, along with more lemon juice if needed. 

For the salsa: chop the parsley, anchovies and capers, transfer to a bowl and add the garlic, lemon zest and juice. Add the olive oil to cover. Stir well and season with salt, pepper and more lemon juice if needed.

Dollop the bean purée onto the crostini and drizzle generously with anchovy salsa to serve.

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