Bruschetta with White Bean Dip

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  • Vegan Recipe
  • Vegetarian Recipe

This bruschetta is such a lovely way to start a meal. The colours are so inviting, and you can make most of the elements in advance if you are entertaining.

Photo & Recipe created for us by Jana @ the_macpherson_diaries

INGREDIENTS


White Bean Dip:
  • 1 small onion, finely diced  
  • olive oil
  • 2 cloves of garlic, minced
  • 1 can Cannellini beans, drained and rinsed
  • ½ cup vegetable stock
  • 1 sprig rosemary
  • salt, if required
  • water, if required
Bruschetta:
  • ¼ cup olive oil (plus extra if needed)
  • 2 sprigs rosemary, chopped  
  • 1 loaf crusty bread, sliced into thick slices
  • salt

  • 1 bunch asparagus, ends trimmed   
  • juice of 1 lemon
  • neutral oil, for frying
  • salt
  • Anathoth Farm Beetroot Chutney

METHOD

  1. First to make the white bean dip. Fry diced onion in olive oil over a med-low heat, slow and steady, until they are soft and translucent. 
  2. Add minced garlic to the plan and cook for 1 minute (watch it closely so it doesn’t burn), then add cannellini beans and stock. Place a spring of rosemary in the middle of the pan while cooking.
  3. Cook until most of the liquid has been soaked up by the beans, approx 5 minutes. Taste. It may need salt depending on how salty your stock is.
  4. Use a hand whizz to blend until smooth, add extra water if it is too thick.  Set aside.
  5. To prepare the bread, take a bowl and mix the olive oil, rosemary and a generous pinch of salt together. Using a pastry brush, brush both sides of the bread and cook on a hot griddle pan or BBQ until crispy.
  6. For the asparagus, put it on a plate and drizzle with a neutral oil, salt and a squeeze of lemon. Cook on a hot griddle pan or BBQ until cooked.
  7. To assemble: place a generous dollop of white bean puree on the bread then a large spoon of Beetroot Chutney. Trim your asparagus to fit the bruschetta and place on top.
  8. Serve with extra pickle on the side.
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