A voluptuous cream of cannellini spread on crispy toasted bread. The crostini of cannellini cream and garlic are little nuggets of flavour!


200gr cannellini beans
8 slices of homemade bread
1 branch rosemary
2 slices of garlic
Lemon juice
Extra virgin olive oil
Black pepper


Remove the natural water from the beans and rinse them under cold water. Drain the beans and place them in a blender with a rosemary branch. Add a pinch of salt, a squirt of lemon juice and black pepper. Mix the beans and add the olive oil to make a creamy mixture neither too thick nor too thin. Toast the bread on both sides. Rub the garlic on the surface of the crostini, spread the cannellini cream on top and serve.