Step 1

Preheat the oven to 180°C.

Step 2

For the salsa verde, stir all the ingredients together in a bowl until combined, then season with freshly ground black pepper. The texture should be quite coarse. Transfer to a small serving dish, then stand for at least 30 minutes to allow the flavours to develop.

Step 3

Meanwhile, divide bread between 2 baking trays, drizzle with oil and season with salt and pepper. Bake in the oven for 10-12 minutes or until golden brown. Transfer to a serving platter and cool.

Step 4

Place the oil, garlic and lemon zest in a saucepan over low heat. Cook for 2-3 minutes, stirring, until the garlic is softened, but not coloured. Add the beans, stock, a pinch of salt and plenty of freshly ground black pepper, then cook, stirring for 3-4 minutes until warmed through. Remove from the heat and roughly mash with a potato masher or fork. Tip into a serving bowl and cool.

Step 5

When ready to serve, place the bread, beans, salsa verde and olives on the table and let everyone assemble their own crostini, topping the toasted bread with the crushed beans and salsa verde.