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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.

By Lisa Featherby
  • Serves 12
  • 25 mins preparation
  • 50 mins cooking plus soaking, cooling
White bean and olive crostini with salami and Pecorino Sardo
White bean and olive crostini with salami and Pecorino Sardo

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.

Notes

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