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Vegan Sundried Tomato Pesto Crostini with white beans, artichokes & olives

A delicious and iconic Italian recipe with the finest ingredients and plenty of Filippo Berio Olive Oil, of course.

Prep Time: 30 mins
Cooking Time: 10 mins
20 people

Used in this recipe

Ingredients

Crostini

1 baguette (1-2 days old)
25ml Filippo Berio Extra Virgin Olive Oil

Topping

Filippo Berio Sundried Tomato Pesto
Small jar of green olives (roughly chopped)
Small jar of artichokes in oil (chopped into small pieces)
100g white beans (cannellini for example)
1 tbsp chopped parsley
Filippo Berio Extra Virgin Olive Oil

Method

Thinly slice the baguette. Heat the oven to 200°C.
Pour a generous glug of Filippo Berio Extra Virgin Olive Oil into pan and dip slices on both sides so they are lightly covered.
Bake for 10 minutes, they should be golden. If they need an extra 5 minutes then turn them first before cooking an extra 5 minutes. Cool on wire rack.
Mix the olives, white beans and artichokes in a bowl, add some Filippo Berio Extra Virgin Olive Oil.
Spread the pesto on the crostini bases and add a spoonful of the olive mixture.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.