Sandwiches with Beans and Dill
by Editorial Staff
Make a delicious sandwich spread with canned white beans and fresh dill. This bean appetizer can be served with grilled fish and fried tomatoes.
Servings: 16
Ingredients
- Olive oil – 2 tbsp
- Baguette – 16 slices
- Salt (sea)
- Black pepper, ground
- Garlic – 1 clove
- White beans, canned – 400 g
- Fresh dill, chopped – 1 teaspoon.
- Anchovies in oil – 3 pcs.
- Chili peppers, fresh, red, small – 2 pcs.
- Green onions – 2 pcs.
- Olive oil – 2 tbsp
- Black olives, pitted, finely chopped – 1/3 cup
Directions
- Preheat oven to 200 degrees. Pour the batter onto a baking sheet, dip the baguette slices on both sides in the butter. Season with salt, pepper, and roast until golden brown. Remove from the oven and lightly brush the toast with a clove of garlic. Cool on a wire rack.
- Combine the washed beans, dill, anchovies, finely chopped chili peppers (no seeds), and chopped green onions in a blender until smooth. Add salt and pepper. Place the mixture on toasted bread slices, drizzle with olive oil and sprinkle with olives.
Enjoy your meal!
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