CROSTINI WITH WHITE BEANS & ROSEMARY
Ginny Grant
![](https://www.cuisine.co.nz/wp-content/uploads/2018/08/Cuisine-Magazine-Recipe-CrostiniWithWhiteBeansRosemaryN.jpg)
tags:rosemary, crostini, white beans, beans
Serves
6 - 8 minsPreparation
5 minsCook
10 minsIngredients
1 loaf ciabatta, cut into slices | |
3 cloves garlic | |
2 tablespoons extra virgin olive oil plus extra for drizzling | |
1 sprig rosemary leaves, finely chopped a pinch of chilli flakes | |
2 x 400g cans white beans, drained | |
2-3 tablespoons white wine vinegar rocket leaves to garnish |
WINE MATCH
An elegant, juicy pinot noir. We recommend the Peregrine Central Otago Pinot Noir 2015.
This is such a great standby for serving before a meal – white beans such as cannellini are a staple in my pantry and there is usually a loaf of bread to hand.
Instructions
1. | Grill the ciabatta on both sides and, while still warm, rub with a cut garlic clove and drizzle with some of the olive oil. |
2. | Heat the remaining olive oil gently, thinly slice the remaining garlic and add to the oil along with the rosemary and cook until fragrant but not coloured. |
3. | Add the chilli flakes, beans and vinegar and gently warm through. Roughly mash, season with salt and pepper and serve warm or cold. |
4. | Spoon some of the beans onto the crostini and garnish with the rocket. |
Recipes & Food Styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings
Leave a Reply