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White bean crostini with anchovy and lemon salsa

Name: White bean crostini with anchovy and lemon salsa
Yield: Serves 6-8 as a starter
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

Published: 2 Sep 21
Updated: 18 Mar 24

London’s vibrant Flat Iron Square in SE1 is home to a clutch of independent restaurants, food trucks, artisan bakers and bars – including Lupins, whose small plates have given big pleasure to lots of people. Their flavour-packed starter is dead easy to make at home.

For more starters with a Mediterranean spin, browse our Italian starter recipes collection.

Easy
October 2018

Test kitchen approved

Serves 6-8 as a starter
Hands-on time 20 min, oven time 10-12 min

For more starters with a Mediterranean spin, browse our Italian starter recipes collection.

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

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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

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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.