
Devices & Accessories
White bean purée and anchovy on crostini
Prep. 15min
Total 45min
30 pieces
Ingredients
Chilli oil
-
olive oil200 g
-
dried chilli flakes1 tbsp
-
dried red chillies or long red chillies, ends removed2
Bean purée
-
garlic cloves unpeeled3
-
fresh red chilli (optional) deseeded if preferred and cut it into halves½
-
fresh flat-leaf parsley leaves only2 sprigs
-
canned cannellini beans rinsed and drained (weight is pre-draining)800 g
-
olive oil40 g
-
lemon juice30 g
-
dried rosemary½ tsp
-
dried oregano½ tsp
-
ground smoked paprika to taste¼ tsp
-
sea salt to taste¼ tsp
-
ground black pepper to taste¼ tsp
Assembly
-
anchovy fillets in oil, drained and separated40 - 50 g
-
baguette loaf thinly sliced and toasted1
Nutrition per 1 piece
Calories
127.4 kcal /
535 kJ
Protein
3.5 g
Fat
8.5 g
Carbohydrates
8.5 g
Fibre
2 g
Saturated Fat
1.4 g
Sodium
163.2 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Spanish tapas
10 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Salt cod gratin
50min
Lemon and ginger Prosecco cocktail
45min
Smoked trout pâté
3 h 15min
Cashew panna cotta with raspberry sauce
3 h 20min
White Bean Purée and Anchovy on Crostini
45min
Zhoug
10min
Prawn salad with horseradish cream
1 h
Crispy bread with tapenade
45min
Mushroom tart
50min
Spinach and feta galette
1 h 50min
Mushroom ragu with polenta toast
1 h 40min
White bean dip with chimichurri
15min