Wild Garlic & Cannellini Bean Crostini

Prep Time:5 mins, Cook Time: 15 mins for the crostini, Total Time: 20 mins

June 13, 2013

I’m a huge fan of Crostini and Bruschetta, well anything tasty on toast to be honest. Little niblets of loveliness to gobble down between sups of vin blanc on balmy summer evenings (of which admittedly we’ve had precisely one so far this year!). And they don’t just have to be for grown ups, Jacques in particularly gets very excited about crostini, though Francesca’s a little more cautious, as ever. Whenever we have friends over I can’t resist a few toasty offerings and these are my favourite toppings of the moment.

Firstly here’s a Wild Garlic and Cannellini Bean Crostini, a simple mix of cannellini beans, lemon zest and juice, a small bunch of wild garlic leaves and bulbs , a little green chili (optional), olive oil and seasoning. Plus a sprinkling of parsley to finish. No cooking (bar the crostini toasts) just a simple assembly job. And it so happens to double as a deliciously morish dip, which I find requires considerable restraint to not polish off in a single session. Secondly there’s my now-favourite topping of all time, Homemade Pesto, Lemony Griddled Courgettes and Feta Crostini please do bob over to see it.

fsf-summerI shall, of course, be entering this post to my brand new Four Seasons Food blogging Simple and in Seasonchallenge, co-hosted my myself and Anneli of Delicieux. This month Anneli’s hosting and the theme’s Summer Outdoor Nibbles and Picnics. Cooking-with-HerbsAnd as the ingredients are all in season to Ren Behan’s Simple and in Season event. And last but most certainly not least to Lavender and Lovage’s lovely Herbs on Saturday challenge.

The Good Stuff:

Cannellini Beans, Wild Garlic, Olive Oil, Lemon, Parsley



Great For:

Pre-dinner nibbles or appetisers, bigger kids, grown-ups, parties, starters, vegetarians, wild garlic foragers, dipping



Notes:

Substitute the wild garlic for a crushed clove of cultivated garlic if you can’t forage or source





Wild Garlic & Cannellini Bean Crostini

Ingredients Prep Time:5 mins, Cook Time: 15 mins for the crostini, Total Time: 20 mins

1 400g tin cannellini beans, drained and rinsed

zest of 1 lemon, plus a generous squeeze of juice

1 tablespoon of olive oil

1 small bunch of wild garlic leaves, finely chopped or 1 clove of cultivated garlic, crushed

½ green chili, finely chopped, optional

salt and pepper

1 dessertspoon finely chopped parsley for the top

crostini toasts – see recipe here

1. Simply mix together the beans, lemon zest and juice, olive oil, garlic, chili (if using) and a generous pinch of salt and black pepper. If you’re making for little people avoid the chili (unless they like it) and salt.

2. Taste and add more lemon juice, salt or pepper to suit.

3. Serve spooned onto crostini with a little chopped parsley on top or as a dip with crudités or breadsticks.

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12 thoughts on “Wild Garlic & Cannellini Bean Crostini

  1. andreamynard

    These both look fab, definitely plan to try them both. The first will be made very soon while there’s still wild garlic in the woods, especially as I reckon I have all the other ingredients in the cupboard. And willing my courgettes to grow to try the second one – they’re planted out but not looking too keen on the cold nights we’re having at the mo.

    Reply
    1. Chez Foti

      Thanks Andrea, it’s getting a bit late in the year for wild garlic isn’t it?. Actually all of ours has gone and these were made some time ago now….but with the absence of sunshine for the last few weeks I didn’t have the heart to blog the recipe!.

      Reply
  2. annelifaiers

    Crostini? Being in Barcelona right now – I call them Pinxos 🙂 I can’t get enough and yours are looking sooo good! Lovely entry and I look forward to your promised others 🙂 xxxx

    Reply
    1. Chez Foti

      Oh lovely pinxos rock too! Close call in my preference between the two. I went to Spain yesterday for lunch, was mouthwatering to see all the wonderful tapas laid out in all the bars. Next time shall be going for tapas and tapas only, although our lunch out at a posh restaurant was FAB too. Enjoy your joliday xxx

      Reply
  3. thegardendeli

    The crostini look delicious – I’ll be trying these when (if?) summer returns here… or maybe I should just accept that it’s not coming back and make them anyway! And you’ve reminded me that I need to get organised and post an entry for your new challenge.

    Reply
    1. Chez Foti

      Thanks Sarah. We’re lucky enough to finally be having our (very late) summer and it’s looking pretty good for the next week at least. But before that I gave up on the outdoor drinks and nibbles and just used to make these to be devoured indoors instead! Equally as good. Looking forward to your entry!

      Reply
  4. SquareSparrow

    Great recipes – am always game to try out new ideas and these sound delish. I’ll also forward them on to my DD1, who is a far more accomplished cook than I am (not that that’s difficult!).

    Reply
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