White Bean Crostini with Salsa Verde

11 Jun

Are you someone who is blessed with a green thumb? If so, lucky you. I’ve been cursed with the kiss of death when it comes to plants. Plants come to my house to die. They know that when they come in, there is no going back. My graveyard of pathetic dried up pot plants can attest to this. The reason I mention this is herbs. I love eating fresh herbs and nothing compares to cooking with freshly snipped herbs. But, alas, until I find my inner-green thumb I am trapped by store bought fresh herbs.

Rest in peace, my lovelies…

I found this recipe, which reminds me of an appetizer from Nook, in delicious. magazine. If you haven’t picked up a delicious. magazine, you are in for a treat when you do. The pictures are beautiful, the articles are informative, and the recipes are tempting and easy to follow. I’d highly recommend making this for an appetizer at an informal dinner as you can prepare everything beforehand. In a smaller form, they would also make a satisfying hors d’oeuvre.

White bean crostini with salsa verde – serves 8-10

1 loaf Italian bread (such as ciabatta), cut into 1cm slices
2 tbs extra virgin olive oil, plus extra to drizzle
2 garlic cloves, very thinly sliced
Finely grated zest of 1 lemon
2 x 400g cans cannellini beans, rinsed and drained
100ml chicken or vegetable stock

Salsa Verde

2 cups flat-leaf parsley leaves, thinly sliced
1 cup mint leaves, thinly sliced
1 shallot, finely chopped
1/2 cup (125ml) extra virgin olive oil
1/3 cup (80ml) lemon juice
6 anchovy fillets in oil, drained, finely chopped
2 tbs salted capers, rinsed, drained, chopped

Preheat oven to 180C.

For the salsa verde, 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 small serving dish, then stand for at least 30 minutes to allow the flavours to develop.

Meanwhile, divide bread between 2 baking trays, drizzle with oil and season with salt and pepper. Bake in the oven for 10-12 minutes or until golden brown. Transfer to a serving platter and cool.

Place the oil, garlic, and lemon zest in a saucepan over low heat. Cook for 2-3 minutes, stirring, until the garlic is softened, but not coloured. Add the beans, stock, a pinch of salt and plenty of freshly ground black pepper, then cook, stirring for 3-4 minutes until warmed through. Remove from the heat and roughly mash with a potato masher or fork. Tip into a serving bowl and cool.

When ready to serve, place the bread, beans, and salsa verde on the table and let everyone assemble their own crostini, topping the toasted bread with the crushed beans and salsa verde.

Recipe from delicious. magazine.


One Response to “White Bean Crostini with Salsa Verde”


  1. Saskatoon Berry and Rhubarb Crumble « The Culinary Adventures of a Greedy Guts - August 9, 2012

    […] a few weekends ago, I had the pleasure of poking around in their garden. You may remember that I’m not much of a green thumb yet I absolutely love gardens; flower gardens, vegetable patches, and orchards. To me, […]

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