WHITE BEAN CROSTINI w/ SALSA VERDE

Well, Hello there! Happy New Year and all that. How was your Christmas? I'll be back tomorrow to talk about ours, alongside the obligatory NY resolutions post, but first I wanted to share this. This is what my 9 year old has requested for dinner tonight and because it vanished into the ether when I tried to get all "technical" with my blog (i.e trying to move stuff), I thought i'd post it again.

Excuse the grainy, 4 year old 'taken-at-night-in-my-kitchen' photo (which i'll replace) but I just wanted to share ASAP, as i think it's a really healthy, light, yet comforting dinner for this time of year. Switch to an anchovy-free salsa verde and it's suddenly perfect for Veganuary 2017!

White Bean Crostini w/ Salsa Verde

Ingredients 

Crostinis

  • 1 loaf of ciabatta, thinly sliced
  • 2 tbsps olive oil
  • 2 large garlic cloves, thinly sliced
  • 1 lemon, zest finely grated
  • 2 x 400g tins cannellini beans, drained & well rinsed
  • 80ml of chicken or vegetable stock
  • sea salt & freshly ground black pepper

Salsa Verde

  • 2 large handfuls of flat leaf parsley, finely chopped
  • 1 small handful of mint leaves, finely chopped
  • 1 shallot finely diced
  • 90ml extra virgin olive oil
  • 60ml lemon juice
  • 6 anchovy fillets in oil, finely chopped
  • 2 heaped tsbs capers, rinsed, dried & chopped

Method

  1. Pre-heat your oven to 200c/gm 6.
  2. Place your sliced ciabatta on a baking tray (you may need two) and drizzle or brush lightly with the olive oil. Sprinkle with sea salt & freshly ground black pepper and bake for 10-12 minutes, until golden brown. 
  3. Once browned, transfer to a serving platter and leave to cool.
  4. Next, make the bean mash by put the 2 tablespoons of olive oil, garlic & lemon zest and cook over a low heat for 2-3 minutes, until the garlic in softened but not coloured.

  5. Add the beans, stock a pinch of sea salt & plenty of black pepper. Warm through for 3-4 minutes, tossing occasionally until hot.

  6. Remove from the heat & lightly mash to roughly crush the beans. Pour into a serving bowl and allow to cool (the mixture will thicken as it does). Once cooled, drizzle with olive oil & sprinkle generously with black pepper.

  7. For the salsa verde, Stir all the ingredients together in a bowl & mix well. Season with black pepper only and transfer to a serving bowl.