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White bean and olive crostini with salami and Pecorino Sardo

You'll need to begin this recipe a day ahead.

You'll need

24 slices baguette (about ½ baguette) For brushing: olive oil 1 garlic clove, halved, for rubbing 100 gm Pecorino Sardo, shaved (see note) 20 slices Italian salami   White bean purée 125 gm dried cannellini beans, soaked overnight in cold water, drained 1 large garlic clove, finely chopped Juice of ½ lemon 125 ml (½ cup) extra-virgin olive oil   Tapanata 240 gm large black olives, pitted 1 small garlic clove, finely chopped 1 tsp thyme leaves 60 ml (¼ cup) extra-virgin olive oil Finely grated rind of ½ lemon


  • 01
  • For white bean purée, place beans in a saucepan, cover completely with cold water, bring to the boil over medium heat, then cook until tender (40-50 minutes). Drain, cool slightly, then process in a food processor with remaining ingredients and season to taste. Keep warm. Makes about 1¾ cups.
  • 02
  • For tapanata, process ingredients in a food processor until a coarse paste forms, season to taste with freshly ground black pepper and set aside. Makes about ¾ cup.
  • 03
  • Heat a char-grill pan over high heat. Brush baguette slices with olive oil and grill in batches until charred and golden (1-2 minutes each side). Rub each slice with cut-side of garlic, then spoon over a little white bean purée, top with a little tapanata, and serve warm with Pecorino Sardo and salami.

Note Pecorino Sardo, or Sardinian pecorino, is available from select Italian grocers. You can substitute another pecorino.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Fresh, sparkling prosecco.

Featured in

May 2010

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