Sunday, 30 September 2012

White Bean Bruschetta

I was asked for the recipe for my White Bean Bruschetta. I think this is based on a Phil Vickery recipe.

Toast thin, diagonally cut, slices of ciabatta, brushed with olive oil, in the oven (about 10 mins at 160°C, turning once).

Mix one tin of white beans (butter bean, cannellini etc) with a good tablespoon of freshly picked (eschew the supermarkets, there's always some in a neighbour's hedge!) and finely cut rosemary, a clove of fat garlic, olive oil, salt and white pepper. I use a hand blender so I can keep tasting. You want a coarse paste, much like hummus.

To this mix add: teaspoon of white wine vinegar, teaspoon (or more) of toasted sesame oil, pinch of cayenne and dry oregano.

Spoon (or pipe if you want fancy schmancy) onto the cool, dry toast. Drop or stripe each with a thin line of balsamic reduction. This last bit is important as it adds some essential acidity, sweetness and general stand-up-and-be-counted to the paste.

I wish I had photographs. I'm so rubbish at remembering to do so while I'm cooking.

3 comments :

  1. Excellent! I loved this last Saturday and will be making some for my Mum and Dad's Wedding Anniversary do. Bet Pomegranate would be good with it too - seeds or molasses..? Or smoked paprika..? I'm also definitely going to try your pineapple lemon and lime zingy palette cleansing sorbet - loved it Lucy xxxx

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  2. ps I appear to be anonymous only because it's the only way I can get published! Just like life...

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