White Bean Purée and Anchovy on Crostini

Chilli Oil

• 200 g olive oil
• 1 Tbsp dried chilli flakes
• 2 dried red chillies, whole
  or 2 fresh red chillies, long, ends removed

Bean Purée

• 3 garlic cloves, unpeeled
• 40 g olive oil
• 30 g lemon juice
• 800 g tinned cannellini beans, rinsed and drained (weight is pre-draining)
• ½ fresh red chilli, deseeded if preferred and cut in halves (optional)
• 2 sprigs fresh flat-leaf parsley, leaves only
• ½ tsp dried rosemary
• ½ tsp dried oregano
• ¼ tsp smoked paprika, to taste
• ¼ tsp sea salt, to taste
• ¼ tsp ground black pepper, to taste

Assembly

• 40 - 50 g anchovy fillets, in oil, drained and separated
• 1 baguette, thinly sliced and toasted