White Bean Purée and Anchovy on Crostini
TM6 TM5 TM31

White Bean Purée and Anchovy on Crostini

4.8 (4 ratings)

Ingredients

Chilli Oil

  • 200 g olive oil
  • 1 Tbsp dried chilli flakes
  • 2 dried red chillies, whole
    or 2 fresh red chillies, long, ends removed

Bean Purée

  • 3 garlic cloves, unpeeled
  • 40 g olive oil
  • 30 g lemon juice
  • 800 g tinned cannellini beans, rinsed and drained (weight is pre-draining)
  • ½ fresh red chilli, deseeded if preferred and cut in halves (optional)
  • 2 sprigs fresh flat-leaf parsley, leaves only
  • ½ tsp dried rosemary
  • ½ tsp dried oregano
  • ¼ tsp smoked paprika, to taste
  • ¼ tsp sea salt, to taste
  • ¼ tsp ground black pepper, to taste

Assembly

  • 40 - 50 g anchovy fillets, in oil, drained and separated
  • 1 baguette, thinly sliced and toasted

Nutrition
per 1 piece
Calories
535 kJ / 127 kcal
Protein
3.5 g
Carbohydrates
8.5 g
Fat
8.5 g
Fiber
2 g

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