Cannellini bean spread

Another crostini topping is this cannellini spread with sage. It is the Italian cousin of hummus but tastes very different.

I added sage, garlic and lemon juice to make it fresh and add to the Italian feel of it. Mix it together the day before and leave in fridge overnight for the flavours to really develop.

Just like the chicken liver mousse, we served this in a mini copper pan and the crostinis on the side so each guest could help themselves.

Cannellini bean paste, serves 4

400 g canned cannellini beans

1/2 lemon, the juice

5 sage leaves

1 small garlic clove, pressed

salt, white pepper

mild olive oil

Rinse the beans and drain. Mix together with the lemon juice, garlic and sage, add olive oil until desired consistency. Season. Refridgerate overnight.

Advertisements

4 thoughts on “Cannellini bean spread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s