For a really easy party nibble, try our Parma ham-wrapped breadsticks with pesto dip.
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Ingredients
- 2 tbsp olive oil
- 1 small onion, roughly chopped
- 1 garlic clove, crushed
- 410g can cannellini beans, drained and rinsed
- 75ml fresh chicken stock, hot
- 2 tbsp extra-virgin olive oil
- Good squeeze of lemon juice
- 1 fat baguette, cut into 32 slices about 1cm thick
For the black olive relish
- 50g can anchovies in olive oil, drained and chopped
- Small handful fresh flatleaf parsley, leaves finely chopped
- 4 tbsp extra-virgin olive oil
- 50g good-quality pitted black olives, such as Kalamata, chopped
- 1 tbsp lemon juice
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Method
- Heat the olive oil in a saucepan over a medium heat. Add the chopped onion and cook, stirring occasionally, for 5 minutes, until soft. Add the garlic, cannellini beans, chicken stock and some seasoning and simmer for 4-5 minutes, until the beans are tender. Set aside to cool slightly.
- Meanwhile, to make the black olive relish, simply stir all the ingredients together in a bowl. Season to taste with salt and pepper and set aside.
- Process the beans and their liquid in a blender or food processor with the extra-virgin olive oil and lemon juice. Season to taste. You can serve this warm or at room temperature – it will thicken as it cools.
- To make the crostini, put a griddle pan over a high heat until very hot. Toast the bread slices until very lightly charred on both sides.
- To serve, spread some white bean purée on top of each warm crostini and spoon on a little olive relish.
Nutrition
- 235kcals Calories
- 13.5g (2g saturated) Fat
- 7.5g Protein
- 21.6g (1.2g sugar) Carbs
- 1.2g Salt
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