Dips + Spreads, White Bean Recipes - December 21, 2022

White Bean Crostinis with Salsa Verde

Name: White Bean Crostinis with Salsa Verde
Cook time: 15 min
Total time: 15 min
Yield: 8-10
Ingredients: ½ jar of Bold Bean Co Organic White Beans (or 1 x 400g tin, such as haricot, cannellini or butter beans) with 2tbsp of their bean stock reserved; The juice + zest of half a large lemon; 1 clove of garlic, crushed; 15g each of fresh parsley, basil and mint, finely chopped; 2-3 tsp capers (rinsed if salted, drained if brined), finely chopped; 2 teaspoon dijon mustard; 2 anchovy fillets, finely chopped; 1 tbsp sherry vinegar; 1 small garlic clove, grated; ½ lemon, zested; 3-4 tbsp extra virgin olive oil; Crostinis or crackers of choice or chunky slices of toast sliced into rounds

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Servings

8-10 as a canape

Cook Time

15 minutes

Author:

Bold Bean Co

The Christmas canapé to go alongside your Salmon White-Bleanys to cater for the veggies of the crew. Our Organic White Beans create a super creamy base for a zesty + zippy salsa verde to perch on top of. Treat your family and friends to this festive treat as a Christmas or NYE canapé.

Ingredients

For the Beans

½ jar of Bold Bean Co Organic White Beans (or 1 x 400g tin, such as haricot, cannellini or butter beans) with 2tbsp of their bean stock reserved
The juice + zest of half a large lemon
1 clove of garlic, crushed

For the Salsa Verde

15g each of fresh parsley, basil and mint, finely chopped
2-3 tsp capers (rinsed if salted, drained if brined), finely chopped
2 teaspoon dijon mustard
2 anchovy fillets, finely chopped
1 tbsp sherry vinegar
1 small garlic clove, grated
½ lemon, zested
3-4 tbsp extra virgin olive oil

Crostinis

Crostinis or crackers of choice or chunky slices of toast sliced into rounds

Directions

For the beans

Add the beans to a blender or food processor with the crushed garlic, lemon juice and zest and blitz until you reach a smooth, creamy consistency. At this stage, you may want to add the reserved tablespoons of bean stock to loosen the mixture and to give it it’s creaminess - you’re going for a lovely thick hummus consistency.

For the Salsa Verde

Put all the ingredients for the salsa in a bowl and mix to a coarse salsa. Don’t be tempted to do this in a food processor: you want to keep that rustic texture, not a refined, smooth paste.

To Assemble

Toast your bread and roughly slice into crotini-sized pieces, slightly bigger than a mouthful.
Spoon roughly 2 tsp of the white bean dip onto the crostini and dollop over the salsa verde. Repeat this for all of the crostinis.
Serve as a festive canapé or appetiser for your festive spreads