Bruschetta with White Bean DipPRINT 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
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
- ¼ cup olive oil (plus extra if needed)
- 2 sprigs rosemary, chopped
- 1 loaf crusty bread, sliced into thick slices
- 1 bunch asparagus, ends trimmed
- juice of 1 lemon
- neutral oil, for frying
- Anathoth Farm Beetroot Chutney
- 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.
- 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.
- 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.
- Use a hand whizz to blend until smooth, add extra water if it is too thick. Set aside.
- 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.
- 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.
- 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.
- Serve with extra pickle on the side.