These white bean crostini are great on their own but it’s the punchy salsa verde that truly makes these appetisers delicious. This time of year I always have a can or two of cannellini beans in the cupboard. They make super quick salads and are beautiful for creamy, dairy-free dips. I love to use them instead of chickpeas in a hummus style spread, to give a lighter flavour and texture. At a couple of dollars a can, they’re a great affordable back up!
Canned beans have developed a bad rap over the years, thanks to the weird tomato sauce in baked beans. However this aisle has been transformed in the supermarket; the range is broad and many come in spring water. I find black beans are delicious in vegetarian chillis and burritos while red kidney makes a divine soup.
The white bean crostini provides a beautiful light backdrop for something really punchy and this salsa verde is it! The trick is to ensure everything is mixed together thoroughly before adding the lemon juice. You want an even distribution of each ingredient. For vegetarians, vegans and anti-anchovists; feel free to leave the anchovies out. But you will need to adjust the seasoning to suit. The salsa verde is also beautiful tossed through pasta, or spread on toast. Make a double batch and discover all the ways you can use it! Covered with a little layer of oil, it will keep in the fridge for a few days.
Ingredients
- 1 cup fresh parsley
- 1 cup fresh mint
- 1 x shallot, finely diced
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 3 tbsp capers, roughly chopped
- 4 x anchovies, finely chopped (optional)
- 1 x french stick, cut into 2 cm rounds
- 2 tbsp olive oil
- 2 cloves garlic
- 1 lemon, zested
- 2 x cans cannelini beans
- 1/2 cup vegetable stock
Instructions
For the salsa verde, chop the parsley and mint finely. Stir all the ingredients together in a bowl until combined, then season with freshly ground black pepper. The texture should be quite coarse. Transfer to a serving bowl and leave aside for the flavours to develop.
Meanwhile, place your french stick rounds on baking trays and brush with a little olive oil. Bake for 10 minutes at 180 degrees until golden brown. Transfer to a serving platter and leave to cool.
Gently heat the second olive oil, garlic and lemon zest in a pan. Cook for a few minutes until the garlic has soften but still white. Add the cannelini beans and vegetable stock to the pan. Gently simmer for 5 minutes, then remove from the heat and leave to cool. Blitz with a wand blender until roughly pureed. Gently place spoonfuls of the mixture on top of each bread round. Top with a little of the salsa verde and season with fresh ground pepper and a squeeze of lemon.
