Crostini means “little crusts” in Italian, I mean, how adorable is that. Grilled in the oven to achieve crunchy perfection, they act as the perfect base for any number of scrumptious toppings (think hummus, tzaziki dip, pear and cheese slices, roasted figs – the list just goes on!). In this recipe, the crisp texture of crostini is contrasted with the creamy softness of the white beans. Along with slices of canned sardines, you have yourself a small yet mighty meal, rich in protein, omega 3, calcium, vitamin D and fibre.

Enjoy xx

Low Salicylate Cannellini and Sardine Crostini

Lightly adapted from Emiko Davies

Makes 4

Equipment

• Baking tray 
• Measuring cups
• Measuring spoons
• Mixing bowl

Ingredients

1 white bread baguette (thickly sliced into 8 pieces and lightly grilled)

8 Tbsp Sunflower oil

Salt (to taste)

400 gram can cannellini beans (rinsed and drained)

1/2 garlic clove (if tolerated. peeled and flattened with back of knife)

1/4 cup cream cheese

110 gram can sardines in springwater (drained)

Method

1.) Preheat fan-forced oven to 210 degrees celsius. Line a baking sheet with baking paper. Slice baguette into 3cm-thick pieces and arrange on baking sheet. Brush both sides of each slice of bread with oil. Place in oven and cook for 6-9 minutes, flipping halfway through, until they are crisp and golden. Remove from oven and sprinkle crostini lightly with salt.

2.) While bread is toasting, place cannellii beans in a small pan with 2 Tbsp oil and garlic. Season with salt and saute gently for a 2-3 minutes or until the garlic becomes fragrant. Remove from heat.

3.) Arrange grilled crostini on serving plates. Spread each crostini with cream cheese and top with a heaping spoonful of beans, followed by a slice of sardine and a sprinkling of chives.