Name: White Bean Crostinis with Salsa Verde
Cook time: 15 min
Total time: 15 min
Yield: 8-10
Ingredients: ½ jar of Organic White 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 - leave out to keep vegan; 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 - gf option

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V* D G*

White Bean Crostinis with Salsa Verde

Cater for the veggie guests of your dinner parties these bean-based canapes. Our Organic White Beans create a super creamy base for a zesty + zippy salsa verde to perch on top of.

FEEDS

8-10

TAKES

White Bean Crostinis with Salsa Verde

Rated 5.0 stars by 1 users

Servings

8-10

Cook Time

15 minutes

Author:

Bold Bean Co

Cater for the veggie guests of your dinner parties these bean-based canapes. Our Organic White Beans create a super creamy base for a zesty + zippy salsa verde to perch on top of.

Image of White Bean Crostinis with Salsa Verde

Ingredients

For the Beans

½ jar of Organic White 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 - leave out to keep vegan
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 - gf option

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