Pesto Bean Salad Mini Cups Recipe
Homemade cracker cups with a cannellini bean pesto salad inside. This recipe is delightful every bite with the perfect level of creaminess and crunch.
Equipment
- 1 pasta maker rolling pin can work too
- 1 mini muffin tray
- 1 brush
- 1 Handheld immersion blender
Ingredients
- 1 cup all purpose flour
- 1/4 tsp salt
- 1 tbsp black sesame seeds
- 1/2 tbsp finely chopped chives
- 1/2 cup warm water
- 15.5 oz cannellini beans 1 can/tin
- 1/4 cup fresh basil leaves
- 1/4 cup fresh arugula leaves
- 2 tbsp extra virgin olive oil
- 2 tbsp pine nuts
- 2 sprigs dill for garnish
- 1 handful fresh oregano flowers for garnish. Lavender flowers work well too
Instructions
Make the Cracker Cups
- In a large bowl, combine the flour, 1/8 teaspoon of salt, sesame seeds, chopped chives, and warm water. Mix until a smooth, pillowy dough forms. If the dough is too sticky, add a bit more flour.
- Using a pasta maker, roll out the dough to setting 6 — thin enough to crisp up, but still sturdy enough to hold shape.
- Cut the dough into 6 cm circles using a round cookie cutter.
- Lightly brush each circle with olive oil, then gently press them into a mini muffin tray to form cup shapes.
- Bake at 400°F (200°C) for about 22 minutes, rotating the tray halfway through. The cups should come out golden brown and crispy.
Make the Pesto Bean Salad
- In a mixing bowl, combine the fresh basil, arugula, pine nuts, the remaining salt, and the rest of the olive oil. Use an immersion blender to blend into a pesto — feel free to leave it slightly grainy for texture.
- Rinse and thoroughly dry the cannellini beans, then gently fold them into the pesto until well coated.
Assemble
- Spoon a small, uniform scoop of the pesto bean salad into each cracker cup.
- Garnish with a sprig of dill and a few oregano flowers for a beautiful, fragrant finish.
- Serve immediately and enjoy!
