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White Bean Purée and Anchovy on Crostini
Ingredients
Chilli Oil
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olive oil200 g
-
dried chilli flakes1 Tbsp
-
2 fresh red chillies, long, ends removeddried red chillies whole2
Bean Purée
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garlic cloves unpeeled3
-
olive oil40 g
-
lemon juice30 g
-
tinned cannellini beans rinsed and drained (weight is pre-draining)800 g
-
fresh red chilli (optional) deseeded if preferred and cut in halves½
-
fresh flat-leaf parsley leaves only2 sprigs
-
dried rosemary½ tsp
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dried oregano½ tsp
-
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 thinly sliced and toasted1
Difficulty
easy
Nutrition per 1 piece
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