Crostini with Roast Pepper and Cannellini Purée, Black Olive Relish and Rocket

  • 100ml extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 tsp smoked paprika
  • 400g tinned Cannellini beans, drained
  • 2 roasted peppers (store bought)
  • 60g pitted Kalamata olives, chopped
  • 3 tbsp flat-leaf parsley, chopped
  • 1 tbsp fresh lemon juice
  • small punnet rocket
  • 1 baguette, cut into 2cm thick crostini slices
  • salt and pepper to taste

Heat 2 tablespoons of the olive oil in a medium saucepan and fry the onions until glassy. Add the smoked paprika and cook for 2 more minutes. Place the onion mixture, beans, roasted peppers and about 3 tablespoons of the olive oil into a food processor and blend until smooth. Season and allow to cool slightly.
To make the black olive relish, place the olives and parsley in a bowl. Pour over the remaining oil and 1 tablespoon of lemon juice. Season and stir well.
To serve, spread some of the cannelloni and roast pepper purée over each warm crostini slice and spoon on a little of the olive relish. Top with a few rocket leaves, drizzle with a touch more olive oil, and place on a large serving plate. 

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Recipe Diane Heierli • Photography C&D Heierli