Zesty Cannellini Ciabatta Crostini (Pescatarian + Vegan Options)

November 23, 2022

This impressive combo packs an impressive visual punch, and hits the spot for pre-dinner nibbles or casual catch-ups with friends on the back deck, balcony or at the park.  You can pre-make as finger food, or let guests assemble as they go. Displayed on a charcuterie board or a vintage tray, with a few decorative bowls along with a splash of green Sicilian olives and who can possibly resist this savoury feast? For Vegan friends sub the anchovy fillets with a 1 tablespoon miso paste.


The Crostini Ingredients

1 Ciabatta loaf cut into 1cm slices

3 tbsp plant based Nuttelex (softened)

sea salt and pepper to taste

The White Bean Mash

2 tbsp plant based Nuttelex

1 tbsp olive oil

2 x 400g cans of cannellini beans (rinsed & drained)

100ml vegetable stock

2 cloves garlic sliced thin

zest of 1 lemon

Minted Caper Herb Pesto

2 cups washed, thinly chopped flat parsley leaves

1 cup washed, thinly chopped mint leaves

1 shallot

1/2 cup olive oil

80ml lemon juice

2 tbsp washed, chopped, salted capers

6 anchovy fillets * see above for vegan alternative


pastry brush


small sharp knife or electric chopper

2 baking trays lined with baking paper (to toast the bread)

A tray and a few mini serving bowls for serving


1Preheat oven to 160C fan forced or 180C normal

2Place bread slices on a tray lined with baking paper, brush with melted Nuttelex & season with salt & pepper and bake for 10 minutes or until golden brown. Then transfer to a plate to cool.

3For the white bean mash, melt the Nuttelex & olive oil on a low heat, then stir in the sliced garlic & lemon zest. Stir constantly for for 2-3 minutes until the garlic has softened but not coloured.

4Add the 2 cans of drained cannellini beans & stock then season with salt and pepper. Continue stirring for 3-4 minutes until warmed through. Then remove from heat and roughly mash with a fork and decant to a small bowl.

5For the zesty herb topping place the chopped parsley, mint, shallot, olive oil, lemon juice, capers, and anchovies (or miso paste for Vegans) in a mini electric chopper and pulse 4 times. Scrape down the sides and pulse again 4 more times to create a vibrant green sauce, and then set aside in a bowl.

6Coat 1/2 dozen of the toasted Ciabatta slices with a dash of the white bean mash and then top with a dollop of the green zesty sauce. Arrange the rest of the toasted bread, bean mash and minted caper pesto in decorative bowls so people can assemble their own.