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Crostini with white beans and salsa verde
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Mikkel Vang
Crostini with white beans and salsa verde
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
733Kcal
Fat
42gr
Saturates
12gr
Carbs
55gr
Sugars
3gr
Fibre
12gr
Protein
30gr
Salt
3.3gr
Bill Granger
Aussie chef, restaurateur and food writer, Bill is internationally renowned for his easy-going cooking and simple but sensational home recipes captured in his collection of cookery books
See more of Bill Granger’s recipes
Bill Granger
Aussie chef, restaurateur and food writer, Bill is internationally renowned for his easy-going cooking and simple but sensational home recipes captured in his collection of cookery books
See more of Bill Granger’s recipes
Ingredients
- 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
Step by step
-
Preheat 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.
-
For 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.
-
For 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.
-
When 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.
Chef quote
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)