Salami, White Bean and Watercress Crostini

Salami, White Bean and Watercress Crostini
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 clove garlic, finely chopped
  • 5 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 15 ounce can cannellini beans, rinsed
  • 3 ounces cherry tomatoes, halved
  • 4 1/2-inch-thick slices round italian country bread
  • 2 bunches watercress, trimmed
  • 4 ounces thinly sliced salami, cut into ribbons


Preheat the broiler. In a small bowl, combine the vinegar, mustard, garlic and 3 tablespoons olive oil; season with salt and pepper. In a medium bowl, coarsely mash the beans. Stir in the vinaigrette and tomatoes.

Brush the bread on one side with the remaining 2 tablespoons olive oil. Broil oiled side up until golden. Divide the watercress among the crostini and top with the bean mixture and salami ribbons.