Guest chef

Bill Granger

Aussie chef, restaurateur and food writer, Bill is internationally renowned for his easy-going cooking and simple but sensational home recipes, which are captured in his best-selling book, Easy.

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Crostini with white beans and salsa verde

  • Serves 4
  • Prep 15 mins
  • Total time 25 mins
4.0/5 rating (1 votes)
Crostini with white beans and salsa verde

step by step

  • 1Preheat the oven to 200°C, fan 180°C, gas 6. Place the bread slices on two baking trays, drizzle with olive oil and season with sea salt and freshly ground black pepper. Bake for 10-12 minutes, until golden brown. Transfer to a serving platter and leave to cool.
  • 2For the white beans, put the 2 tbsp olive oil, garlic and lemon zest in a saucepan and place over low heat. Cook for 2-3 minutes, until the garlic is softened but not coloured. Add the beans, stock, a pinch of salt and plenty of black pepper. Warm through for 3-4 minutes, tossing in the flavoured oil until hot. Remove from the heat and lightly mash to roughly crush the beans (the bean mash will thicken as it cools). Tip into a serving bowl and leave to cool. Drizzle over extra-virgin olive oil and sprinkle generously with black pepper.
  • If having people over for dinner throws you into panic, try this easy dish for therapy. Serve with a light salad and white wine, and you'll be laughing (but not hysterically, I hope)
    Bill Granger
  • 3For the salsa verde, stir all the ingredients together in a bowl to combine and season with pepper only, to taste. The texture should be quite coarse. Transfer to a serving bowl.
  • 4When ready to serve, place the bread, white beans, prosciutto, Parmesan and salsa verde on a platter on the table for everyone to assemble their own crostini.
  • Recipe taken from Easy by Bill Granger (HarperCollins, £20). Recipe photograph by Mikkel Vang

You will need

  • 1 loaf Italian bread, such as ciabatta, thinly sliced
  • 2 tbsp olive oil, plus extra for drizzling
  • sea salt
  • 2 garlic cloves, thinly sliced
  • finely grated zest of 1 lemon
  • 2 x 400g tins cannellini beans, drained and rinsed
  • 80ml chicken or vegetable stock
  • extra-virgin olive oil, to drizzle
  • 6-8 slices prosciutto
  • 125g Parmesan cheese, broken into chunks

For the salsa verde:

  • 2 large handfuls of flat-leaf parsley, finely shredded
  • a small handful of mint leaves, finely shredded
  • 1 brown shallot, finely diced
  • 90ml extra-virgin olive oil
  • 60ml lemon juice
  • 6 good-quality anchovy fillets in oil, finely chopped
  • 2 tbsp capers, rinsed, dried and chopped
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+ Nutritional Information