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White Bean and Rocket Bruschetta
1 county loaf or french stick White Bean and Rocket Purée 400g can white beans 2 cloves garlic, crushed 4 tbsp olive oil finely grated zest and juice of 1 lemon a pinch of chilli flakes salt and ground black pepper, to taste a generous handful of rocket / arugula or spinach, finely chopped a little boutique extra virgin olive oil
© Annabel Langbein Media
White Bean and Rocket Purée
To make bruschetta, cut slices from a county loaf, brush with olive oil and grill or bake at about 160°C until crisp. To make crostini, use thinner rounds of french bread. If not using at once, store bruschetta or crostini in an airtight container and refresh in a 180°C oven for 5 minutes before using.
To make White Bean Purée, rinse and drain the can of white beans. Place in a pot with garlic, olive oil, lemon zest and a pinch of chilli flakes. Cook over a low heat for 5 minutes, then add 1 tbsp lemon juice. Mash to a rough purée, thinning with a little water if required, and season to taste. Add leafy greens and stir over heat for a minute to wilt. Cool.
To serve, spoon onto about 16 bruschetta or 24 crostini bases and drizzle with boutique extra virgin olive oil. White Bean Purée is also fantastic served as a hot side dish with chicken or lamb.
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