Butterbean Puree Bruschetta
Butterbean Puree Bruschetta



  • For the Bruschetta
  • 1 tbsp olive oil
  • 1 thick slice of ciabatta
  • For the Topping
  • 75g tin of butterbeans, drained
  • 1 garlic clove
  • 1⁄2 tsp cayenne pepper
  • 50ml olive oil
  • 1 lemon, juice and zest
  • Salt and pepper
  • Preheat your grill to a medium setting, then take your ciabatta, and sprinkle all over with olive oil. Place the bread under the grill, and toast on both sides until golden brown.
  • Place all the ingredients for the topping in a food processor, and blend until you have a smooth puree. Season to taste with the salt and pepper, and maybe add some more cayenne if you fancy it. Spread the puree on the toasted ciabatta, and top with a fresh herb salad.
15 mins
1 serving

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