Cannellini Bean Crostini With Anchovy & Olive

Cannellini Bean Crostini With Anchovy & Olive


  • Cannellini beans 100 g
  • Black olives 50 g
  • Parsley 20 g
  • Sherry vinegar 1 tablespoon
  • 1 slices of ciabatta
  • Anchovies 50 g
  • Extra-virgin olive oil
  • Salt
  • Pepper

Cooking Instructions

  1. First, for the topping, heat olive oil in the frying pan.
  2. Place cannellini beans along with the juices into the frying pan.
  3. Once heated, gently mash the beans with a fork.
  4. Then, add sliced black olives. Roughly chop parsley, and add a splash of sherry vinegar.
  5. Season with salt and pepper and leave on a gentle heat.
  6. Next, half the ciabatta and splash with extra-virgin olive oil.
  7. Heat the griddle pan and toast the bread all the side down.
  8. To serve, top the toasted ciabatta with cannellini bean mixture.
  9. Finish with chopped anchovies. Cook this recipe with a photo!

See: Other Fish Recipes by Gordon Ramsay

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