Ingredients
- 1 Baguette, sliced and toasted
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cans Cento Cannellini Beans (15.5 oz), drained
- 2 tbsp Tahini
- 1 Lemon, zested and juiced
- 4 fillets Cento Flat Fillets of Anchovies, chopped
- 2 tbsp Cento Capote Capers, chopped
- 2 cloves Garlic, minced
- 1/4 cup Fresh Parsley, finely chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
To make the bean spread, combine cannellini beans, lemon zest, half the lemon juice, tahini, and olive oil in a food processor and blend until smooth. For the gremolata, mix anchovies, capers, garlic, the remaining lemon juice, parsley, and olive oil in a small bowl and whisk. Assemble by spreading a generous layer of the bean mixture on each crostini, then top with a dollop of gremolata. Season with salt and pepper, garnish with fresh parsley and serve. Serves 4-6.
