White bean crostini with mixed herb sauce and pumpkin seeds
This herby snack features a creamy butter bean purée topped with a salsa verde-style sauce. A blender makes short work of this recipe, making it a great option if you have people coming over at short notice, or just want something quick for lunch that’s packed full of flavour. The sauce is incredibly versatile and will work with grilled meat, fish and vegetables or with egg, in sandwiches, in a dip… you get the idea!
Ingredients
Metric
Imperial
- 1 baguette, sliced on the diagonal
- 25g of pumpkin seeds, toasted
Beans
- butter beans, 1 tin
- 1 dash of lemon juice
- 50ml of Carapelli Extra Virgin Olive Oil, plus extra for toasting
Herb sauce
- 4 tbsp of Carapelli Extra Virgin Olive Oil
- 1 handful of chives
- 1 handful of basil
- 1 handful of tarragon
- 1 handful of dill
- 1 garlic clove
- 1 tsp capers
- 4 cornichons
- 3 anchovies
- 1 tsp Dijon mustard
- 1 tbsp of red wine vinegar
Method
Preheat the oven to 140°C
Cut the baguette diagonally and drizzle with olive oil. Bake for 20 mins, or until crisp – turning once
- 1 baguette, sliced on the diagonal
Combine the butter beans and lemon juice in a small blender and whizz to a paste, then, with the motor running, stream in the olive oil. Season with salt and pepper
- butter beans, 1 tin
- 1 dash of lemon juice
- 50ml of Carapelli Extra Virgin Olive Oil, plus extra for toasting
In a clean blender, combine all the ingredients for the herb sauce and whizz to combine, then season to taste
- 4 tbsp of Carapelli Extra Virgin Olive Oil
- 1 handful of chives
- 1 handful of basil
- 1 handful of tarragon
- 1 handful of dill
- 1 garlic clove
- 1 tsp capers
- 4 cornichons
- 3 anchovies
- 1 tsp Dijon mustard
- 1 tbsp of red wine vinegar
Top each baguette slice with some of the bean spread followed by a generous spoonful of the green sauce and some toasted pumpkin seeds
- 25g of pumpkin seeds, toasted
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