White bean and olive crostini with salami and Pecorino Sardo

AT A GLANCE

  • Serves 12 people

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

  • 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.

Topics:

WINTER, OLIVES, APPETISER, VEGETARIAN, PECORINO, BREAD, ITALIAN, SALAMI, GARLIC, BEANS

Recipe:

LISA FEATHERBY

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY

Drinking Suggestion:

FRESH, SPARKLING PROSECCO. , suggested by MAX ALLEN

FEATURED IN

May 2010

May 2010

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