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Crostini with Artichokes and Beans

Crostini with Artichokes and Beans
277
calories
Calories
30 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
2 Scallions
flat-leaf Parsley
200 grams Artichoke hearts
3 tablespoons Lemon juice
2 teaspoons Olive oil
50 grams green Olives
100 grams Ricotta cheese
2 teaspoons Caper
Salt
freshly ground pepper
150 grams White beans
2 Anchovy fillets
2 Red Pepperoncini
2 sprigs Savory
Cayenne pepper
8 slices Baguette
1 tablespoon Caperberry
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Preparation steps

1

Trim scallions, rinse and coarsely chop up to half of the scallions. Cut remaining half of scallions into rings. Rinse the parsley, shake dry, pluck off the leaves and chop. Drain artichoke hearts and coarsely chop. Mix artichoke hearts, chopped scallions, 1 tablespoon lemon juice, olive oil, olives, 2 tablespoons ricotta, parsley and capers. Puree with an immersion blender. Season with salt and pepper.

2

Drain beans. Coarsely chop the anchovy fillets. Rinse peperoncini, trim, remove the seeds and finely chop. Rinse savory, shake dry, pluck off the leaves and chop. Mix beans, anchovies and peperoncini with the remaining ricotta and lemon juice. Puree with immersion blender and season with salt and cayenne pepper. Toast the baguette slices on both sides. Distribute artichoke and bean mixtures on toasted baguette slices. Top artichoke crostini with caper berries and top bean crostini with scallion rings. Serve garnished with savory and remaining diced peperoncini.