Cook The Book: Cannellini, Caper, Lemon, And Anchovy Crostini Recipe

Name: Cook The Book: Cannellini, Caper, Lemon, And Anchovy Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked cannellini beans, or canned; 2 tablespoons finely chopped flat-leaf parsley; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground white pepper; 1 tablespoon Parsley Pesto (recipe follows); 1 teaspoon Puntarelle Dressing (recipe follows); 1 cup flat-leaf parsley leaves (from 1 bunch parsley); 2 cloves garlic; 1 cup olive oil; Large pinch of fine sea salt; 6 to 8 turns white pepper; 2 anchovy filets; 2 teaspoons capers, soaked; 1/2 clove garlic; 1/2 cup olive oil; Juice of 1 lemon, or more to taste; Freshly ground white pepper; 1/2 bunch flat-leaf parsley leaves, chopped; 1/4 cup grated Pecorino Romano, plus more

Servings: persons

1 cup cooked cannellini beans, or canned
2 tablespoons finely chopped flat-leaf parsley
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
1 tablespoon Parsley Pesto (recipe follows)
1 teaspoon Puntarelle Dressing (recipe follows)
1 cup flat-leaf parsley leaves (from 1 bunch parsley)
2 cloves garlic
1 cup olive oil
Large pinch of fine sea salt
6 to 8 turns white pepper
2 anchovy filets
2 teaspoons capers, soaked
1/2 clove garlic
1/2 cup olive oil
Juice of 1 lemon, or more to taste
Freshly ground white pepper
1/2 bunch flat-leaf parsley leaves, chopped
1/4 cup grated Pecorino Romano, plus more

1
Combine all the ingredients in a small mixing bowl and stir to mix. Use all at once (Frankies puts a heaping tablespoon on each crostini toast) or store in a sealed container in the refrigerator for up to a few days.
2
Combine all the ingredients in a blender, and puree for a couple of minutes, until the mixture is an even green and smooth. Taste and adjust the salt and pepper to your liking. Store the pesto in a covered container in the refrigerator for up to a week. Shake before using.
3
Chop the anchovies, capers, and garlic into a near paste. (Roughly chop each on, them combine and work over the pile with your knife.) Transfer the paste to a bowl, add the olive oil, lemon juice, and white pepper to taste, and whisk together. Taste and add more lemon juice if needed, then stir in the parsley and cheese.

951

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup cooked cannellini beans, or canned, 2 tablespoons finely chopped flat-leaf parsley, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground white pepper, and more.

Yes, Cook The Book: Cannellini, Caper, Lemon, And Anchovy Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Cannellini, Caper, Lemon, And Anchovy Crostini

How did you like this recipe?

Frequently Asked Questions