Zesty Cannellini Ciabatta Crostini (Pescatarian + Vegan Options)
November 23, 2022
This impressive combo packs an impressive visual punch, and hits the spot for pre-dinner nibbles or casual catch-ups with friends on the back deck, balcony or at the park. You can pre-make as finger food, or let guests assemble as they go. Displayed on a charcuterie board or a vintage tray, with a few decorative bowls along with a splash of green Sicilian olives and who can possibly resist this savoury feast? For Vegan friends sub the anchovy fillets with a 1 tablespoon miso paste.
Ingredients
The Crostini Ingredients
1 Ciabatta loaf cut into 1cm slices
3 tbsp plant based Nuttelex (softened)
The White Bean Mash
2 x 400g cans of cannellini beans (rinsed & drained)
Minted Caper Herb Pesto
2 cups washed, thinly chopped flat parsley leaves
1 cup washed, thinly chopped mint leaves
2 tbsp washed, chopped, salted capers
6 anchovy fillets * see above for vegan alternative
Tools
small sharp knife or electric chopper
Directions
1Preheat oven to 160C fan forced or 180C normal
2Place bread slices on a tray lined with baking paper, brush with melted Nuttelex & season with salt & pepper and bake for 10 minutes or until golden brown. Then transfer to a plate to cool.
3For the white bean mash, melt the Nuttelex & olive oil on a low heat, then stir in the sliced garlic & lemon zest. Stir constantly for for 2-3 minutes until the garlic has softened but not coloured.
4Add the 2 cans of drained cannellini beans & stock then season with salt and pepper. Continue stirring for 3-4 minutes until warmed through. Then remove from heat and roughly mash with a fork and decant to a small bowl.
5For the zesty herb topping place the chopped parsley, mint, shallot, olive oil, lemon juice, capers, and anchovies (or miso paste for Vegans) in a mini electric chopper and pulse 4 times. Scrape down the sides and pulse again 4 more times to create a vibrant green sauce, and then set aside in a bowl.
6Coat 1/2 dozen of the toasted Ciabatta slices with a dash of the white bean mash and then top with a dollop of the green zesty sauce. Arrange the rest of the toasted bread, bean mash and minted caper pesto in decorative bowls so people can assemble their own.