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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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.
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 For the Salsa Verde15g each of fresh parsley, basil and mint, finely chopped
2-3 tsp capers (rinsed if salted, drained if brined), finely chopped 2 teaspoon dijon mustard2 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
CrostinisCrostinis or crackers of choice or chunky slices of toast sliced into rounds - gf option
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Directions
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.
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.
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
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