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White Bean Purée and Anchovy on Crostini

White Bean Purée and Anchovy on Crostini
4.9 9 ratings
Prep. 15 min
Total 45 min
30 pieces
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Ingredients

Chilli Oil
  • olive oil
    200 g
  • dried chilli flakes
    1 Tbsp
  • dried red chillies whole
    2
    2 fresh red chillies, long, ends removed
Bean Purée
  • garlic cloves unpeeled
    3
  • olive oil
    40 g
  • lemon juice
    30 g
  • tinned cannellini beans rinsed and drained (weight is pre-draining)
    800 g
  • fresh red chilli (optional) deseeded if preferred and cut in halves
    ½
  • fresh flat-leaf parsley leaves only
    2 sprigs
  • dried rosemary
    ½ tsp
  • dried oregano
    ½ tsp
  • smoked paprika to taste
    ¼ tsp
  • sea salt to taste
    ¼ tsp
  • ground black pepper to taste
    ¼ tsp
Assembly
  • anchovy fillets, in oil drained and separated
    40 - 50 g
  • baguette thinly sliced and toasted
    1

Difficulty

easy

Nutrition per 1 piece

Protein 3.5 g
Calories 535 kJ / 127 kcal
Fat 8.5 g
Fibre 2 g
Carbohydrates 8.5 g

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