Cannellini and dill crostini

Special equipment • blender or food processor

ServeS 16

For the crostini:

about 2 tbsp olive oil

16 slices crusty baguette

sea salt and freshly ground

black pepper

1 garlic clove, peeled but left whole

1 x 14oz (400g) can cannellini beans, rinsed and drained

1 tbsp chopped fresh dill

3 anchovy fillets in olive oil, drained

2 small fresh red jalapeño chile peppers, seeded and finely chopped

2 scallions, thinly sliced

2 tbsp olive oil, for drizzling

1/3 cup black olives, pitted and finely chopped

Method:

1 Preheat the oven to 400°F (200°C). To make the crostini, pour 2 tbsp olive oil over a baking sheet, then gently press the bread into the oil on both sides. Season with salt and pepper. Bake for 10–15 minutes until golden brown. Remove from the oven, and lightly rub each slice with the garlic clove. Set aside on a wire rack to cool.

2 Combine the cannellini beans, dill, anchovies, chiles, and scallions in a blender or food processor, and purée until smooth. Season with salt and pepper, and transfer to a bowl. Spoon the bean mixture over the crostini, drizzle with the olive oil, and sprinkle with the chopped black olives. Serve.

Cook’s Notes:

Canned cannellini beans make a great store-cupboard standby. It takes no effort at all to turn them into a topping for crostini or a dip for crudités or an antipasto platter.

Cannellini and dill crostini