![White bean purée and anchovy on crostini White bean purée and anchovy on crostini](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/63A2C008-FBFF-4876-8964-90CB6C23B78C/Derivates/30EAC68A-9337-4E89-A377-48A3449BA3E5.jpg)
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Ingredients
Chilli oil
- 200 g olive oil
- 1 tbsp dried chilli flakes
- 2 dried red chillies or long red chillies, ends removed
Bean purée
- 3 garlic cloves, unpeeled
- ½ fresh red chilli, deseeded if preferred and cut it into halves (optional)
- 2 sprigs fresh flat-leaf parsley, leaves only
- 800 g canned cannellini beans, rinsed and drained (weight is pre-draining)
- 40 g olive oil
- 30 g lemon juice
- ½ tsp dried rosemary
- ½ tsp dried oregano
- ¼ tsp ground 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 loaf, thinly sliced and toasted
- Nutrition
- per 1 piece
- Calories
- 535 kJ / 127.4 kcal
- Protein
- 3.5 g
- Carbohydrates
- 8.5 g
- Fat
- 8.5 g
- Saturated Fat
- 1.4 g
- Fibre
- 2 g
- Sodium
- 163.2 mg
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