Borlotti Crostini
Ingredients
- 1/4 cup olive oil plus extra for brushing
- 2 onions sliced
- 4 garlic cloves 3 1/2 thinly sliced, remaining 1/2 left whole
- 1 red chilli seeds removed, thinly sliced, plus extra to serve
- 2 tsp lemon thyme leaves
- 2 tbs white wine vinegar
- 400 g canned butter beans drained then rinsed
- 400 g canned borlotti beans drained then rinsed
- 1/2 bunch silverbeet stems discarded, leaves washed and roughly chopped
- 2 ciabatta loaf halved lengthways
- 100 g Marinated goat’s cheese
- parsley leaves to serve
Instructions
- Heat oil in a large frying pan over medium heat, add onion, season and cook, stirring, for 10 minutes or until very soft. Add garlic, chilli and thyme and cook for 2 minutes or until fragrant. Add vinegar and reduce by half, then add beans, stir to coat and cook for 2 minutes or until warmed through.
- Add silverbeet and cook, stirring regularly, for 5 minutes or until leaves are wilted. Check seasoning and set aside.
- Heat a grill pan or barbecue to high heat. Lightly brush bread on both sides with extra oil and grill for 1 minute each side or until charred. Rub with cut side of garlic clove.
- To serve, spread a thin layer of goat’s cheese over charred toast and spoon bean mixture on top. Cut each half into 4 pieces and scatter with extra chilli and parsley.