This Cannellini bean and mustard and dill salsa makes about 20 or so bruschetta, but the puree and salsa can be used on large crisp bread or on whatever you fancy. It’s a great combo.
Preheat Heat the oven to 160°C fan
Cut the baguette diagonally into thin slices and arrange on a baking sheet.
Brush one side with olive oil and bake for 10-12 minutes until crisp. Set aside to cool
Drain the beans and put them with the tahini, lemon zest , half the olive oil and the lemon juice in a food processor.
Pulse briefly to give a chunky purée.
Check the taste and add salt and pepper, along with more lemon juice if needed.
For the salsa:
put the parsley, dijon mustard, dill and capers, agave syrup into a blender and add the garlic, lemon zest and juice. Add the olive rest of the oil. a short couple of pulses to blend into a chunky mass and season with salt, pepper.
At this point you can store it all away (bean puree and salsa in fridge, and bruschetta in airtight container) up to a day before and an hour before assembling remove from the fridge and assemble at room temp.
To assemble, spread the bean purée onto the bruschetta and drizzle generously with salsa to serve.
Cannelli bruschetta with a dill and mustard salsa
Ingredients
- 800 g cannellini beans 2 tins
- 1 tbsp tahini
- 1 lemon
- 80 ml olive oil
- 60 g fresh flat leaf parsley handful
- 60 g fresh dill handful
- 1 tbsp dijon mustard
- 2 tbsp capers drained
- 1/2 clove garlic crushed
Method
- Preheat Heat the oven to 160°C fan
- Cut the baguette diagonally into thin slices and arrange on a baking sheet.
- Brush one side with olive oil and bake for 10-12 minutes until crisp. Set aside to cool
- Drain the beans and put them with the tahini, lemon zest , half the olive oil and the lemon juice in a food processor.
- Pulse briefly to give a chunky purée.
- Check the taste and add salt and pepper, along with more lemon juice if needed.
- For the salsa:
- Put the parsley, dijon mustard, dill and capers, agave syrup into a blender and add the garlic, lemon zest and juice. Add the rest of the olive oil. a short couple of pulses to blend into a chunky mass and season with salt, pepper.
- At this point you can store it all away (bean puree and salsa in fridge, and bruschetta in airtight container) up to a day before and an hour before assembling remove from the fridge and assemble at room temp.
- To assemble, spread the bean purée onto the bruschetta and drizzle generously with salsa to serve.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).