Crostini with white bean purée
- March 2008
- 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
- 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.
The day before your dinner party you can make the crostini, cool and store in an airtight container in a cool place, and make the bean purée, cover and chill.
Serve ice-cold fino or manzanilla pale sherry. The tangy, dry lemon edge of this sherry makes a sensational match with this.
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