antipasto / small bites recipes

cannellini bean crostini

March 30, 2017

i was playing it cool for a while and keeping it together about the late arrival of spring, but i am so. over. this. shit.  i can’t contain my excitement for summer any more. i am aching to host my rooftop dinner series, my mind is in overdrive with menu ideas, table settings, wine pairings. i’ve been diligently reading the lcbo food and drink mag, learning about the hottest wines for this summer, ready to pair them with my beautifully crafted menus. plates of gnocchi with basil pesto, heirloom tomato tarts, grilled branzino and bowls of affogato are floating through my brain. i fall asleep thinking of the warm glow of our twinkly lights strung above the table, the delicate clink of my guests cutlery, the smell of something cooking on the grill, and the taste of rosé. at the end of last summer i couldn’t even look at another drop of it, i can’t even tell you how many bottles i drank, but it’s been almost exactly a year and i’m CRAVING IT.

in addition to continuing my dinner series, i want to start an aperitivo club. some people have book clubs, or supper clubs, but i really want to have a bi-weekly aperitivo club. fridays after work, people will come to the roof for a cocktail & small bite to chill out and unwind as the sun fades. i was daydreaming of people milling about my roof, chatting and laughing with a glass of prosecco in one hand and a crostini on a little napkin in the other, topped with cannellini beans marinated in olive oil, anchovy and deeply caramelized onions and garlic with a sprinkling of parsley on top, and that’s how this recipe was created. i fell asleep with my mouth watering and went to work the next day creating it. *side note – i’m realizing i fall asleep thinking about food a lot.

the marinated beans make for a really yummy lunch spooned over fried sourdough bread until the weather warms up, but you have to promise to make this again in the summer when you can grill the bread, and the prosecco is flowing and it’s 7pm and it’s still 30 degrees out and the sun is barely setting over the condos in the distance. if you have truffle oil in your cupboard warm it slightly and drizzle it over right before serving to bring this to a wholeeee new level.

*one final note: this can be made in advance and stored in the fridge for up to 3 days, just let it come to room temp before spooning over the bread. this makes it perfect for summer parties – more time for wine!!

cannellini bean crostini
serves 4 as an appetizer

1 can cannellini beans, rinsed
1 medium white onion, thinly sliced
5 cloves of garlic, thinly sliced
1 tablespoon butter
2 anchovy fillet, minced
1/2 cup olive oil, divided
1 baguette, sliced into 1 inch pieces
salt and pepper to taste
chopped parsley and truffle oil for garnish

add the onions, garlic and butter to a pan and cook over low heat until deeply caramelized, at least 45 minutes.
add the beans, 1/4 of the olive oil, minced anchovy, and salt and pepper to a bowl. let rest, stirring occasionally, until onions are caramelized.
once caramelized onions have cooled slightly, add them to the beans and stir well.
brush the baguette slices with the remaining olive oil and toast under the broiler until golden, or grill until crispy.
top baguette with a heaping spoonful of bean onion mixture. let rest for 10 minutes to let to oil soak into the bread, drizzle with white truffle oil (optional), then sprinkle with chopped parsley to serve.

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