White Bean Puree, Tomato and Mixed Leaf Bruschetta
One of the great joys of this time of year is the abundance of really tasty British tomatoes. Here I share the first of three recipes which can help us to make the most of this early autumn bounty.
This easy, light lunch adds a cannellini bean puree to a classic bruschetta. I find cannellini beans blend easily to a beautifully smooth consistency and when, infused with roasted garlic and lemon, pair deliciously with the fresh, sweet acidity of ripe tomatoes.
The puree will keep for up to 3 days in the refrigerator and also doubles as an easy dip when drizzled with olive oil and dusted with paprika. Ideal for any leftovers!
Method
Serves 4 - 6 with leftovers.
Prep time: 15 mins Cook time: 10 mins
You will need a food processor.
First pre-heat the oven to 200c/180c/Gas Mark 6. Rub 2 cloves of garlic with oil and pop them onto a baking tray. Roast them in the oven for 10 - 15 minutes until they are soft when squeezed. When the garlic is ready, squeeze it out of the skin and squash it into a puree with a knife. Leave it to cool.
Meanwhile, wash and halve the tomatoes. Try and have them at room temperature as this is when the their flavours are at their best.
Finally slice the onion and put it into a large bowl along with the tomatoes, the balsamic vinegar and salt. Leave this mixture to marinade. Don’t add the oil at this stage as the flavours will develop better if it is added later.
To make the puree. Drain and rinse the cannellini beans. Put them into a food processor along with the rest of the puree ingredients, using only half of the lemon juice and zest to begin with. Pulse the beans to begin with and then process until the puree is smooth. Taste the puree and add more of the lemon juice and zest if it is needed. Adjust the seasoning to taste.
Add the oils to the tomatoes and onion and season with black pepper. Give it a gentle but thorough mix with a large spoon and taste. Adjust the seasoning to taste.
Half the ciabatta loaves length-ways and then slice into largish pieces. Two pieces per person is usually about right for a light lunch.
Lightly toast the ciabatta under a grill. When it is ready, smooth on the puree, spoon over the tomatoes and onion and top with a some of the rocket, spinach and watercress leaves.
Ingredients
White Bean Puree
2 x 400g tin cannelini beans
2 cloves garlic roasted
Juice and zest of 1 lemon
2-3 large pinches of cayenne pepper
2 tbsp extra virgin olive oil
1 tbsp water
Fine sea salt and white pepper to taste
Tomato and Mixed Leaves
500g mixed
cherry tomatoes (room temperature)
1/2 red onion
3 handfuls of rocket, watercress and spinach mixed leaves (or other summer leaves)
Dressing
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 tbsp virgin olive oil/sunflower oil
1/2 tsp coarse sea salt
Black pepper
1 - 2 ciabatta loaves
