![White bean purée and anchovy on crostini White bean purée and anchovy on crostini](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/63A2C008-FBFF-4876-8964-90CB6C23B78C/Derivates/30EAC68A-9337-4E89-A377-48A3449BA3E5.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Chilli oil
- 200 g olive oil
- 1 tbsp dried chilli flakes
- 2 dried red chillies or long red chillies, ends removed
Bean purée
- 3 garlic cloves, unpeeled
- ½ fresh red chilli, deseeded if preferred and cut it into halves (optional)
- 2 sprigs fresh flat-leaf parsley, leaves only
- 800 g canned cannellini beans, rinsed and drained (weight is pre-draining)
- 40 g olive oil
- 30 g lemon juice
- ½ tsp dried rosemary
- ½ tsp dried oregano
- ¼ tsp ground smoked paprika, to taste
- ¼ tsp sea salt, to taste
- ¼ tsp ground black pepper, to taste
Assembly
- 40 - 50 g anchovy fillets, in oil, drained and separated
- 1 baguette loaf, thinly sliced and toasted
- Nutrition
- per 1 piece
- Calories
- 535 kJ / 127.4 kcal
- Protein
- 3.5 g
- Carbohydrates
- 8.5 g
- Fat
- 8.5 g
- Saturated Fat
- 1.4 g
- Fibre
- 2 g
- Sodium
- 163.2 mg
In Collections
Alternative recipes
Baba ghanoush
1 godz.
Jerusalem artichoke soup with cheese shards
1 godz. 10 min
Beetroot and tequila cured salmon
24 godz. 20 min
Broad bean bruschetta
30min
Poached salmon and beetroot blinis
45 min
Pâtè with Riesling
3 Std.
Caesar salad dressing
10 Min
Goat's cheese flans with yoghurt sauce and leeks
45 min
Fennel, asparagus and camembert salad
30min
Double-baked cheese soufflés with asparagus sauce
2 Std.
Prawn and trout terrine with horseradish cream
3h 25min
Champagne poached chicken terrine
1 Std. 30 Min