White bean crostini with anchovy and lemon salsa
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Easy
- October 2018
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Serves 6-8 as a starter
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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.
For more starters with a Mediterranean spin, browse our Italian starter recipes collection.
- Calories
- 287kcals
- Fat
- 12.7g (1.9g saturated)
- Protein
- 9.2g
- Carbohydrates
- 32g (1.6g sugars)
- Fibre
- 4.1g
- Salt
- 1.4g
For 8
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
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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.
delicious. tips
Make the toasts and whizz the cannellini beans a day in advance. Keep the beans covered in the fridge and the toasts in an airtight container.
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