White cannellini beans make a deliciously robust dip or
Lemony and garlicky, this is simple to prepare and made even
more stunning by the addition of truffle oil. Truffle oil is
a bit of a treat. Available from some supermarkets, it costs
approximately $11 for 50ml, so two teaspoonfuls, which is all
you will need, is around $3.The truffle oil is not essential.
Sometimes I leave it out and add 1-2 Tbsp finely chopped
This dip is chunky yet spreadable.
I usually serve it as a dip or spread it thickly on toasted
crostini, but it is also very good served hot as a side dish
with barbecued or roasted meat or chicken.
Creamy cannellini bean mash with truffle
2 Tbsp olive oil
4 plump cloves of garlic, crushed
2 400g cans cannellini beans, rinsed and well drained
zest of a lemon
5 Tbsp lemon juice
2 tsp truffle oil (or 1-2 Tbsp finely chopped fresh
½ cup thick Greek yoghurt
2 Tbsp finely chopped flat leaf parsley
Place the oil and garlic in a medium sized saucepan and cook
over very low heat for 3-4 minutes. Do not allow to brown.
Add the cannellini beans, lemon zest and juice. Raise the
heat and stirring constantly, bring to the boil. Cover
tightly with lid, reduce heat to very low and continue to
cook for 5-6 minutes. This gives the lemon and garlic time to
permeate through the beans.
Mash with a potato masher, cover with lid and let sit until
Add either the thyme leaves or truffle oil (but not both) and
Add half a cup thick Greek yoghurt and mix well.
If using the truffle oil, stir in the parsley and tip the
mixture into an attractive serving dish. Cover and chill.
Makes a generous 2½ cups.
Chilli and garlic crostini
1 ciabatta or French stick
¼ cup olive oil
2 cloves garlic, crushed
2 Tbsp sweet chilli sauce
½ tsp each mild chilli powder and sweet smoked paprika
Making your own crostini is quick and easy. Cut day-old
French bread or ciabatta into .5cm-thick slices. Spray or
brush lightly (one side only) with olive oil or a flavoured
oil; rosemary, chilli or garlic. Sprinkle with sesame or
poppy seeds and bake in an oven preheated to 180degC for 7-10
minutes until lightly golden.
Sometimes I jazz the crostini up a little, brushing with a
spicy mixture before baking.
Preheat the oven to 180degC. Cut bread into .5cm-thick
Cut any large slices of bread in half.
Line a baking tray with non-stick baking paper.
Combine the oil, garlic, sweet chilli sauce, chilli powder
and smoked paprika and mix well. Lightly brush each slice
with the mixture, one side only, place on the baking tray and
bake for 6-8 minutes until golden. Makes about 40 slices.
Store in an airtight container. Refresh in a warm oven if
they become stale.