Name: White bean and olive crostini with salami and Pecorino Sardo
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 12
Ingredients: 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

White bean and olive crostini with salami and Pecorino Sardo

Australian Gourmet Traveller Italian antipasto recipe for white bean and olive crostini with salami and Pecorino Sardo.

Serves 12

Prep

25M

Cook

50M

Total

1H 15M

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

Ingredients

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

Method

Main

1.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.

2.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.

3.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.
Drink Suggestion: Fresh, sparkling prosecco. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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