Smashed cannellini bean crostini
Ingredients
- Step 1 4 tbsp olive oil, plus extra for drizzling (optional)
- Step 2 12 sage leaves (optional)
- Step 3 1 onion, finely chopped
- Step 4 1 garlic clove, finely chopped
- Step 5 1⁄2 tsp cracked black pepper
- Step 6 400g can cannellini beans, drained and rinsed
- Step 7 1⁄2 lemon, juiced
- Step 8 12 crostini or breadsticks, to serve (see tip, below)
Calories: 174
Carbohydrate: 11 g
Protein: 5 g
Fat: 12 g
Cook time: 20 minutes
Prep time: 10 minutes
Total time: 30 minutes
Servings: 4
TAGS
Buffet
Snack
Starter
Cannellini bean
Crostini
Dip
Buffet
Snack
Starter
Cannellini bean
Crostini
Dip
Buffet
Snack
Starter
Cannellini bean
Crostini
Dip
Directions
- Step 1 Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.
- Step 2 Season the mixture with salt, then tip into a food processor or mini chopper with the remaining oil. Blitz everything together to your desired consistency - it can be a smooth or a rough paste. Will keep covered in the fridge for two days. Bring to room temperature 1 hour before serving.
- Step 3 Serve the dip as is with crostini or breadsticks, or drizzle with a little extra olive oil and top with the crispy sage leaves, if using.