White Bean Crostini With Anchovy

White Bean Crostini With Anchovy Recipe

White Bean Crostini With Anchovy is a snack of Italian cuisine. This crostini has a pronounced lemon sourness and a soft texture of bean paste and tahini. Fragrant paste of beans and sesame tahini with the addition of olive oil to obtain a delicate texture and a spicy lemon sourness. Only fresh rustic Italian bread with a browned crispy crust will complement this pasta.

How to make tahini paste here or buy it ready-made in the store.

Use canned beans. If the beans are dry, soak them in water for a day and cook for at least an hour over medium heat.

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Recipe type: Appetizer
Recipe type: Italian
Yield: 8-10
Prep time:
Cook time:

White Bean Crostini With Anchovy


Garlic — 1 clove
Lemon zest
Lemon juice
White beans — 400 grams
Olive oil — 3 + 1 tablespoons
Tahini paste — 2 teaspoons
Capers — 2 teaspoons
Fresh parsley — 1 tablespoon
Farmer’s bread or ciabatta
Anchovy carcasses without bones and heads — 8 pieces
Salt and pepper to taste


1. Garlic, capers, parsley leaves and anchovy carcasses are finely chopped.
2. Put the beans, the zest of half a lemon, the juice of half a lemon, 3 tablespoons of olive oil in a food processor. Beat until smooth.
3. Add 2 teaspoons of tahini paste to the beans and beat thoroughly.
4. Add salt and pepper to taste.
5. Salsa: mix parsley, 1 tablespoon olive oil, garlic, anchovy carcasses, zest of half a lemon, juice of half a lemon.
6. Put bean paste on a browned slice of bread, and a little anchovy salsa on top.
Serving: Serve crostini with your favorite dry white wine
Bon Appetit!

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