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Borlotti Crostini

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 4 people

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.