White bean crostini with mixed herb sauce and pumpkin seeds
This week’s herby snack features a creamy butter bean purée topped with a salsa verde-style sauce. A blender makes short work of this recipe, making it a great option if you have people coming over at short notice, or just want something quick for lunch that’s packed full of flavour.
- Total:
Ingredients
- 1baguette, sliced on the diagonal
- 25g of pumpkin seeds, toasted
- butter beans, 1 tin
- 1dash of lemon juice
- 50ml of extra virgin olive oil, plus extra for toasting
- 4tbsp of extra virgin olive oil
- 1handful of chives
- 1handful of basil
- 1handful of tarragon
- 1handful of dill
- 1garlic clove
- 1tsp capers
- 4cornichons
- 3anchovies
- 1tsp Dijon mustard
- 1tbsp of red wine vinegar
Instructions
Step 1
Preheat the oven to 140°CStep 2
Cut the baguette diagonally and drizzle with olive oil. Bake for 20 mins, or until crisp – turning onceStep 3
Combine the butter beans and lemon juice in a small blender and whizz to a paste, then, with the motor running, stream in the olive oil. Season with salt and pepperStep 4
In a clean blender, combine all the ingredients for the herb sauce and whizz to combine, then season to tasteStep 5
Top each baguette slice with some of the bean spread followed by a generous spoonful of the green sauce and some toasted pumpkin seeds