White Bean Crostini with Garlic Basil Sauce

This white bean crostini with garlic basil sauce makes a delicious Spring starter or canapé. The white bean dip is made with our cacao butter, which make it perfectly creamy and incredible moreish. Serve warm or cold for an appetizer that will not disappoint!

White Bean Crostini with Garlic Basil Sauce 1 White Bean Crostini with Garlic Basil Sauce 4

White Bean Dip

2 x 400g tin of cannellini beans (white kidney beans)
¼ cup + 2 tbsp. CHOC Chick cacao butter, melted
¼ cup. fresh lemon juice
1 clove garlic

Garlic Basil Sauce

1 whole bulb of roasted garlic (roasted for 30 minutes at 180c)
½ cup. fresh basil
½ cup. cashews (soaked for 1 hour)
½ cup. water
2 tbsp. CHOC Chick cacao butter, melted
1 tbsp. fresh lemon juice
Salt, to taste

To Serve

Toasted baguette, grilled
Fresh basil

White Bean Crostini with Garlic Basil Sauce 3 White Bean Crostini with Garlic Basil Sauce 3

White Bean Dip

Drain the water from the cannoli beans and place the beans into a food processor along with the melted cacao butter, lemon juice and garlic. Season to taste.

Once smooth, transfer into a small bowl and set aside until ready to serve. You can serve this warm or at room temperature. It will thicken as it cools.

Garlic Basil Sauce

Put all of the ingredients into a blender and blend until smooth and creamy.

Transfer into a small ramekin and place in the fridge until ready to serve.

To Serve

To serve spread some of the white bean dip onto the toasted baguette (crostini) along with some garlic basil sauce.

 

vegan | dairy free | entertaining

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