This bean paté is suitable for vegetarians and vegans, so if you’re planning on serving vegan canapés, you’ll need to make the crostini baskets from a bread that doesn’t contain parmesan.
20ml olive oil
2 Eschalllion shallots
1 large garlic clove, crushed
A tin or pack of cannellini beans, or 70g dried beans soaked, cooked and rinsed
100g frozen broad beans
vegetable stock 100 ml
20ml extra-virgin olive oil
Juice of half a lemon
A white loaf, made with parmesan cheese (shop bought or home made)
You’ll also need a mini muffin/cupcake baking tray, with 24 cups to shape the crostini cases.
First, to make the crostini baskets, finely slice the bread, ideally using a slicing machine, or carefully by hand into slices no bigger than 5mm. Roll each slice flat with a rolling pin and then cut into small rounds using a plain pastry cutter about 5.5cm diameter. Brush each round lightly with olive oil infused with a crushed clove of garlic and then carefully place each round into each cup in the mini cupcake baking tray and bake at 180 for 12 minutes or until golden brown and crispy.
To make the bean paté:
Cook the broad beans in boiling water, cool down in cold water and pop them out of their skins.
Sauté the onions, add the crushed garlic, beans and vegetable stock, then simmer 4-5 mins on a low heat and set aside to cool.
When cool, purée in a liquidiser, with the lemon juice and extra virgin olive oil. Season with salt and freshly ground black pepper.
You can either pipe the bean paté into the crostini baskets using a star nozzle, or spoon it in with a teaspoon.
Top with something pretty that’s in season: a torn basil leaf, a nasturtium petal, or a sliced, pitted olive.