Recipe for crostini with bean dip
Italian crostini are a fantastic aperitif, snack, starter, or part of a longer series of delicious Italian dishes.
This version features a bean dip.
Ingredients
- 1 can Beans White
- 1 pcs. Rosemary Fresh. 1 sprig
- 1 pcs. Onion
- 1 clove Garlic
- 0.5 bunch Broad leaf parsley Fresh
- 45 gram Olive Oil
- 18 gram Capers
- Spices Salt, pepper, chili powder, lemon juice, and vinegar to taste
- Bread Preferably Italian bread. Light bread, baguette, or similar can easily be used
Instructions
- We used canned lima beans for this recipe. Essentially, you can use any kind of white bean.
- If you use fresh beans, they must be soaked in cold water overnight. Since we used canned beans, they could be used immediately.
- Cut the onions and garlic into small pieces and cook them for about 15 minutes together with a sprig of rosemary.
- Discard the rosemary and put the onions and garlic in a blender. Add beans and parsley along with 1-2 tbsp. of the cooking water.
- Blend the mixture and add a little olive oil until you have a fine and smooth consistency.
- Pour the puree into a shallow and wide bowl and place it in the freezer for 5-7 minutes, so it cools a bit.
- Chop your capers and add them to the puree, which should be seasoned with salt, pepper, chili powder, vinegar, and lemon juice.
- Pour a little olive oil into a small plate.
- Cut your bread into thin slices and dip each slice into the oil.
- Toast the bread for a few minutes (either at 170 degrees Celsius (338 degrees Fahrenheit) in a conventional oven or in a toaster).
- Spread the puree on the bread and garnish with parsley.
