Maggie Beer

White Bean Crostini with Agresto

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Step 1: Preheat fan forced oven to 220C.

Step 2: Roast the almonds and walnuts separately on baking trays for about five minutes, shaking the trays to prevent the nuts from burning. Rub the walnuts in a clean tea towel to remove the bitter skins, if they are not fresh season’s. Allow to cool.

Step 3: Blend the nuts, garlic, herbs and seasonings with a little of the Extra Virgin Olive Oil in a food processor to make a fine paste. Blend in the balance of the Extra Virgin Olive Oil, then add the Verjuice. The consistency should be perfect for spreading. If required, thin with more Verjuice.

Tip: Make salsa agresto within half an hour of serving as it oxidises

Step 4: Grill the sour dough until charred to taste.

Step 5: Place the drained and rinsed cannellini beans in a medium bowl with the roasted garlic, lemon zest and Extra Virgin Olive Oil, stir to combine and season with salt and pepper to taste. Gently mash with the back of a fork, but leave a lot of the texture.

Step 6: Place the bean mix on top of the grilled sour dough. Spoon over the agresto and garnish with purple basil leaves (optional) and a drizzle of extra virgin olive oil.


  1. 4 slices sour dough bread freshly toasted
  2. 800g 2 tins organic cannellini beans drained and rinsed
  3. 6 cloves roasted garlic
  4. 2 tspn lemon zest


  1. 140g 1 cup almonds
  2. 130g 1 cup walnut cooked in oven and rubbed to remove skins
  3. 8g 2 cloves garlic finely chopped
  4. 10g 1/2 cup basil
  5. 1 1/2 tspn sea salt
  6. 6 grinds black pepper
  7. 180ml 3/4 cup Verjuice

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