White Bean Crostini with Agresto
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Step 1: Preheat fan forced oven to 220C.
Step 2: Roast the almonds and walnuts separately on baking trays for about five minutes, shaking the trays to prevent the nuts from burning. Rub the walnuts in a clean tea towel to remove the bitter skins, if they are not fresh season’s. Allow to cool.
Step 3: Blend the nuts, garlic, herbs and seasonings with a little of the Extra Virgin Olive Oil in a food processor to make a fine paste. Blend in the balance of the Extra Virgin Olive Oil, then add the Verjuice. The consistency should be perfect for spreading. If required, thin with more Verjuice.
Tip: Make salsa agresto within half an hour of serving as it oxidises
Step 4: Grill the sour dough until charred to taste.
Step 5: Place the drained and rinsed cannellini beans in a medium bowl with the roasted garlic, lemon zest and Extra Virgin Olive Oil, stir to combine and season with salt and pepper to taste. Gently mash with the back of a fork, but leave a lot of the texture.
Step 6: Place the bean mix on top of the grilled sour dough. Spoon over the agresto and garnish with purple basil leaves (optional) and a drizzle of extra virgin olive oil.
4 slices sour dough bread freshly toasted
800g 2 tins organic cannellini beans drained and rinsed
6 cloves roasted garlic
2 tspn lemon zest
80ml 4 tbspn Extra Virgin Olive Oil
to taste sea salt and pepper