These bean and pancetta crostini are a variation on one of my favourite pre-dinner nibbles, which I usually make with broad beans. They are topped with Edamame beans, these are more commonly known as a soybean, but they are harvested before the beans have had a chance to harden. You can buy them shelled or in the pod, fresh or frozen.
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When I used broad beans (usually frozen) I slip them out of their inner skin before mashing to a purée, which can be a bit of a faff, so I brought a little 150g packet of edamame beans from the supermarket to give them a try as with these little soya beans, you skip that step . The flavour is not that different and they are more expensive but they are apparently extremely good for you and are considered to be a superfood, so maybe worth giving them a try for that reason.
As with the red pepper crostini, I like to add garlic to the oil. When seasoning the bean purée be careful not to add too much salt, as the crispy pancetta pieces can be quite salty. You can make them suitable for vegetarians by omitting the pancetta.
Step by step Bean and Pancetta crostiniPrint Recipe
Bean and Pancetta crostini
- 1 part-baked baguette thinly sliced
- 1 clove of garlic
- 2 tablespoon olive oil
- 4-6 slices pancetta
- 150 g shelled edamame beans (5oz)
- 1 tablespoon chopped fresh mint
- 2 tablespoon single or double cream
- salt and freshly ground black pepper
- Preheat the oven to 190°C (180°C fan) 375°F/gas mark 5. Crush the garlic and mix with 2 tablespoon of the olive oil. Brush onto the bread slices and arrange in a single layer on a baking sheet.
- Bake in the oven until crisp and golden, about 10 – 12 minutes. Allow to cool and store in an airtight container until required.
- While the bread is baking, place the pancetta on a separate baking sheet and bake along side for 10-12 minutes or until very crispy.
- Cook the edamame beans in boiling salted water for 4 minutes. Drain and cool under cold running water. Blitz in a small food processor with the mint and cream to form a coarse purée
- To serve pile the bean purée onto the crostini. Crumble the pancetta into small pieces and sprinkle over the bean purée. Serve immediately.
Nutrition FactsBean and Pancetta crostini Amount Per Serving Calories 60 Calories from Fat 27 % Daily Value*Fat 3g5%Cholesterol 3mg1%Sodium 80mg3%Potassium 43mg1%Carbohydrates 5g2%Protein 1g2%Vitamin A 20IU0%Vitamin C 0.4mg0%Calcium 13mg1%Iron 0.5mg3%* Percent Daily Values are based on a 2000 calorie diet.Why not try these party nibbles made easy