serves 8
Tools Used:
Ingredients:
- 1 small shallot, peeled
- 1 clove garlic, peeled
- 6 fresh sage leaves
- 2 tbsp extra-virgin olive oil, plus extra for brushing
- 1 can (400g) cannellini beans, drained
- zest and juice of ½ lemon
- sea salt and black pepper
- 1 small slim baguette or ciabatta
- micro leaves to garnish
For the caramelised walnuts:
- 100g walnuts
- 1 tbsp honey
- 1 tsp butter
- ½ tsp sweet smoked paprika
Method:
- Quarter the shallot and put it into the easy pull food processor along with the garlic and the sage leaves. Finely chop everything together. Heat 1 tbsp olive oil in a small pan over medium heat and add the shallot mixture. Cook until softened (about 2–3 minutes). Remove from heat.
- Put the cannellini beans, sautéed shallots, lemon zest and juice and remaining 1 tbsp olive oil in the easy pull food processor. Blend until smooth and creamy. Season to taste with salt and pepper and adjust lemon or oil for balance. Set aside until needed.
- To make the caramelised walnuts, heat a small frying pan over medium heat. Add the walnuts, honey, butter and paprika. Stir/toss around constantly until glossy and lightly golden, about 2–3 minutes. Sprinkle with sea salt, then transfer to parchment paper to cool. Once firm, roughly chop.
- Finally, for the crostini, heat the oven to 220C/200C fan/gas 7. Thinly slice the bread and lay in a single layer on a baking sheet. Brush with a little olive oil on both sides and bake in the oven for a few minutes until golden and crisp.
- Place a small spoonful of the white bean and sage mixture on top of the toasts and scatter with some caramelised walnuts. Arrange on a platter and scatter with micro leaves to garnish.
Tip:
Make a big batch of those glossy caramelised walnuts (or mix it up with pecans, almonds or cashews). Once cool, pop them into little cellophane bags, tie with a bright ribbon, and you’ve got gorgeous, edible gifts that look far fancier than they are!
