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This Cannellini Bean Dip is my go-to appetiser when I want something that’s quickly and easily prepared.
My inspiration for this simple recipe came from a holiday in Italy. Some years ago Faye and I stayed for four days in the beautiful Umbrian hill town of Assisi. We ate at a delightful restaurant on several occasions and each time enjoyed their white bean and parmesan crostini. We brought home with us the idea for this simple appetiser. It is easy to prepare, is very tasty and I always have the ingredients on hand; olive oil, garlic, canned cannellini beans and parmesan being store cupboard staples.
Simply whiz the drained cannellini beans, garlic and olive oil together in a small food processor, and season to taste. Make some oven baked crostini and top with the cannellini bean paste and shaved parmesan, or serve with celery and carrot sticks. It is quick, simple and delicious.
With such few ingredients, it is, of course, important, that for the best flavour, they be good quality. I like to use extra virgin olive oil, Maldon sea salt flakes and good quality parmesan, Italian Grana Padano* or Parmigiano Reggiano.
One of the benefits of making your own crostini is that it’s not essential that the bread be fresh, so if you have some leftover baguette (not one that’s very dry) it’s an ideal way to prevent wastage. In addition, the home baked version is infinitely preferable to the store bought as they are often oily and salty. The baked crostini can be stored in an airtight container at room temperature for 3-5 days.
Of course, if you would prefer to serve this dip with a gluten-free option, try my Seed Crackers.
I do hope you enjoy this souvenir from Assisi as much as we do.
Xx Alex and Faye
P.S. For more delicious dip recipes, have a look at these ideas:
- Whipped Feta
- Simple and Delicious Tuna Dip
- Roasted Capsicum Pesto
- Green Goddess Dip
- Easy Hummus
- Caramelised Onion Dip
- The Best Baba Ganoush
- Avocado, Yoghurt and Mint Dip
- Roasted Carrot Hummus
- Cannellini Bean Dip
- Smoked Salmon Pate
Cannellini Bean Dip
This simple appetiser, inspired by a visit to Italy, is quickly and easily prepared.
- 400 g cannellini beans
- 1 small clove of garlic
- 2 tbsp olive oil extra virgin
- sea salt and pepper to taste
- Parmesan cheese shavings (optional)
Drain beans in a colander and rinse with running water. Drain well.
Place beans, garlic, and olive oil into a small food processor. Whiz to process.
Add salt flakes and freshly ground black pepper to taste.
Check that the paste is the consistency you require; add more oil if necessary.
Serve in a nice bowl with crudites (celery, carrot and radish are my favourites) or with toasted bread and parmesan shavings.
*I use a small clove of garlic as I find that raw garlic can be too pungent. If you like a lot, use a larger clove.
*Maldon Salt is a completely natural product; it is free of artificial additives, comes in thin flakes and has a mild, almost sweet flavour. It is ideal to use as a “finishing salt,” sprinkle a few flakes over a dish prior to serving. Try a sprinkle on a slice of ripe tomato to appreciate its flavour.
* If serving as a dip with crudites, drizzle the top with olive oil and, if you like a little spice, sprinkle with a little cayenne pepper. (optional)
* This recipe is vegan if you are not using the Parmesan cheese.
7 26 1 1K
7 26 1 1K