White Bean Crostini With Anchovy And Lemon Salsa


NUTRITION: PER SERVING
CALORIES: 287KCALS
FAT: 12.7G (1.9G SATURATED)
PROTEIN: 9.2G
CARBOHYDRATES: 32G (1.6G SUGARS)
FIBRE: 4.1G
SALT: 1.4G
For 8
Ingredients
  • 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
Method
  • 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 (see Make Ahead).
  • 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 (see Make Ahead).
  • 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.

delicious. tips
Make the toasts and whizz the cannellini beans a day in advance. Keep the beans covered in the fridge and the toasts in an airtight container.
 Read full recipes: https://www.deliciousmagazine.co.uk/recipes/white-bean-crostini-with-anchovy-and-lemon-salsa/

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