White bean purée and anchovy on crostini

Chilli oil

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

Bean purée

• 3 garlic cloves, unpeeled
• ½ fresh red chilli, deseeded if preferred and cut it into halves (optional)
• 2 sprigs fresh flat-leaf parsley, leaves only
• 800 g canned cannellini beans, rinsed and drained (weight is pre-draining)
• 40 g olive oil
• 30 g lemon juice
• ½ tsp dried rosemary
• ½ tsp dried oregano
• ¼ tsp ground 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 loaf, thinly sliced and toasted