Cannellini Crostini

Summer flavours can be achieved year-round thanks to this garlicky, lemony bean dip and the sweet, intense flavours of the oven-dried tomatoes. Suitable for vegans, should you happen to have one about.

If you haven’t got time to oven-dry tomatoes, a jar of good quality sun-dried tomatoes is a fine alternative. Chop them up pretty finely and sprinkle a few over instead.

Feeds 6 – 8 as an appetizer


2 tins cannellini beans, drained and rinsed

1 – 2 lemons

3 cloves of garlic, crushed

2 tbsp olive oil

Salt and pepper


Oven-dried tomatoes

Basil, finely chopped


In a food processor, add the beans, crushed garlic, the zest and juice of 1 lemon, olive oil and a generous amount of salt and pepper. Whizz until smooth, taste and adjust the seasoning and lemon. Keep going with the salt, pepper and lemon until it tastes great – be brave.

Toast some long slices of baguette on both sides. I do this under the broiler (grill) but a toaster is fine for smaller quantities. Generously slather the toasts with bean dip and top with the oven-dried tomatoes and a sprinkle of finely chopped basil. Serve immediately.

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