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Cannellini and Dill Crostini

Cannellini and Dill Crostini

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Cannellini and Dill Crostini

Cooks Notes

Canned cannellini beans make a great storecupboard standby. It takes no effort at all to turn them into a topping for crostini, a dip for crudites, or an antipasto platter.

Variation

Serve the cannellini topping with your favourite grilled fish and roasted vine-ripened cherry tomatoes.

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Instructions

  1. 1

    Preheat the oven to 200°C (400°F/Gas 6). To make the crostini, pour the olive oil over the bottom of a baking tray, then gently press the bread into the oil on both sides. Season with salt and black pepper. Bake for 13–15 minutes until golden brown. Remove from the oven, and lightly rub each slice with the garlic. Set the crostini aside on a wire rack to cool.


  2. 2

    Put the cannellini beans, dill, anchovies, chillies, and spring onions in a blender or food processor, and purée until smooth. Season with salt and black pepper, and transfer to a bowl. To serve, spoon over the crostini, drizzle with the olive oil, and sprinkle with the chopped black olives.


Ingredients

  • 400g cannellini beans, drained
  • 1 tbsp fresh dill, chopped
  • 3 anchovy fillets in olive oil, drained
  • 2 small fresh medium-hot red chillies, deseeded and finely chopped
  • 2 spring onions, thinly sliced
  • 4 tbsp olive oil, to drizzle
  • 85g black olives, pitted and finely chopped
  • 16 slices crusty baguette
  • 1 garlic clove, peeled but left whole
  • 1 pinch salt
  • 1 pinch black pepper

Serves 6

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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