Creamy white beans, rosemary and capers piled on charred bread for an effortless aperitivo.
Prep
12 minutes
Cook
8 minutes
Serves
4 servings
Difficulty
Easy
At the Lello table
Creamy white beans, rosemary and capers piled on charred bread for an effortless aperitivo. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.
Method
Crush half the beans with capers, rosemary, lemon zest, lemon juice and olive oil.
Fold in the remaining whole beans and correct the acidity.
Toast the bread and rub lightly with the cut garlic.
Spoon the beans generously over the warm toast.
Cook’s notes
Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.
Substitutions
To serve
Arrange on a board and serve while the bread is still crisp.
Storage & make-ahead
Refrigerate leftovers in a covered container for up to 2 days.
