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Grilled Cannellini Bean Crostini
Creamy cannellini beans, warmed and roughly mashed, create the ideal canvas for bold Mediterranean flavors. This rustic appetizer balances the salty bite of preserved anchovies with the briny depth of black olives. A splash of red wine vinegar adds just enough acidity to cut through the rich olive oil. You'll love how the smooth bean spread contrasts with the crunchy, charred ciabatta. It's an effortless starter that feels right at home at your next dinner party or casual afternoon gathering.
Equipment
- Stovetop
- Grill
- Saucepan
Ingredients
- 6–8 slices ciabatta bread
- 1 × 400g tin cannellini beans, drained
- Olive oil, for brushing
- 10 pitted black olives, chopped
- ½ tbsp red wine or sherry vinegar
- 2 tbsp chopped parsley
- 4 preserved anchovy fillets, roughly chopped
Instructions
- 1Heat a griddle pan until very hot. A hot pan ensures crisp grill marks without drying out the bread. Brush the ciabatta slices with olive oil and toast them for 2 to 3 minutes per side until golden brown.
- 2Warm a small saucepan over medium heat. Add the drained cannellini beans along with a splash of olive oil and heat them until warmed through.
- 3Mash the warmed beans roughly using a fork or potato masher. Stir in the chopped black olives, vinegar, and chopped parsley, then season with salt and pepper to your liking.
- 4Spoon the mashed cannellini bean mixture generously over the toasted ciabatta slices. Scatter the roughly chopped preserved anchovy fillets on top and finish with a final crack of black pepper.
Notes
- Make ahead: You can mash the bean mixture up to a day in advance and store it in the fridge. Gently warm it before assembling.
- Swap: If you aren't a fan of anchovies, try topping these with capers or a sprinkle of feta cheese for that salty kick.