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White bean crostini with anchovy and lemon salsa

White bean crostini with anchovy and lemon salsa

Easy
October 2018

Easy
October 2018

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

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.

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

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

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.