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Anchovy Crostini
Inspired by those served at our favourite wine bar, this is one of those things that looks and tastes incredible, whilst requiring minimum effort.
Prep Time
10 mins
Cook Time
20 mins
Serves
8-10
Finger Food
Special Occasions
$
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Ingredients
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Utensils
1 baguette, thinly sliced on an angle into 2cm slices
1/4 cup extra-virgin olive oil
1/4 tsp flaky sea salt
1 roasted red pepper, peeled and very thinly sliced into 30 strips
1 x 80g jar anchovies, sliced into 30 strips
GARLICKY BEAN PURÉE
1 x 400g can butter beans, rinsed and drained
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
1 clove garlic, finely grated
1/2 tsp smoked paprika
1/2 tsp salt, or more to taste
handful of rocket, to serve (optional)
Method
CROSTINI
Make the crostini. Preheat your oven to 180°C/350ºF fanbake.
Spread the baguette slices on a baking tray, brush with olive oil and sprinkle with salt.
Bake in the oven until golden and crisp (20 minutes).
Remove and allow to cool completely.
Stored in an airtight container, these will keep for about a week and can be re-crisped in a hot oven for 5 minutes.
GARLICKY BEAN PURÉE
To make the garlicky bean purée, place all the ingredients in a narrow jar and whizz with a handblender to form a smooth purée.
ASSEMBLY
Smear each crostini with a little purée and top with a strip each of roasted red pepper and anchovy.
To serve, sprinkle rocket leaves over a serving platter and top with prepared crostini.
