29/08/2020
Cannellini Crostini
Elegant and easy, these crunchy crostini topped with a creamy cannellini bean puree and crowned with a little tomato are perfect to serve with drinks. They are particularly good with a martini!
Makes:
24 Crostini
Prep Time: 5 minutes
Cooking Time: 15 minutes
Ingredients
- 400g cannellini beans or butter beans, undrained
- extra virgin olive oil, as needed
- sea salt and pepper, to taste
- 125g semi dried tomatoes or 12 cherry tomatoes, halved
- 1 small baguette
- GREMOLATA
- 1 large clove garlic, peeled
- 2 tablespoons continental parsley leaves
- grated rind of 1 lemon
Method
- Bring beans, together with their liquid, to the boil. Then reduce heat and simmer for 10 minutes, stirring occasionally, until creamy and most of the liquid has reduced. Mash with a fork. Stir in 1 tablespoon olive oil and season.
- Cut baguette into approximately 24 thin slices. Brush with oil on both sides and grill until golden on both sides.
- Spread with cannellini puree, top with a semi-dried tomato and serve drizzled with olive oil and sprinkled with Gremolata and pepper.
- For the Gremolata, finely chop garlic and parsley together and mix in lemon rind.
- VARIATION Chickpeas, butter beans or red kidney beans can be used in place of cannellini beans.
Tips
- TIPS Cannellini bean puree can be made in advance and gently warmed before assembling.
- STYLING Scatter the Gremolata across the serving plate for a fun, casual look.
- DRINK MATCH Chardonnay, pinot noir, martini or Italian pilsner.
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