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

Test kitchen approved

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.

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

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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.

Recipe from October 2018 Issue

Nutrition

Nutrition: per serving

For 8

Calories: 287kcals
Fat: 12.7g (1.9g saturated)
Protein: 9.2g
Carbohydrates: 32g (1.6g sugars)
Fibre: 4.1g
Salt: 1.4g

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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White bean crostini with anchovy and lemon salsa

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