White bean crostini with anchovy and lemon salsa recipe
This flavour-packed canapé recipe for anchovy and canellini bean crostini by Lupins restaurant makes for an easy summer starter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Bread knife
- Mixing bowl
- Baking sheet
- Oven
- Spoon
- Measuring spoon
- Serving platter
Ingredients
- 1 baguette
- Olive oil for drizzling
- 400g tin cannellini beans, rinsed and drained
- 2 tsp tahini
- Grated zest and juice 1 lemon
- 50ml olive oil
- Handful fresh flatleaf parsley
- 50g good quality anchovy fillets in olive oil, drained
- 2 tbsp capers, drained
- ½ garlic clove, finely grated
- 2-3 tbsp extra-virgin olive oil
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