White Bean Crostini with Agresto

INGREDIENTS

  • 4 slices Sour dough bread
  • 2 tins Organic cannellini beans
  • 6 cloves Roasted garlic
  • 2 tspn Lemon zest
  • to taste Sea salt and pepper

Agresto

  • 1 cup Almonds
  • 1 cup Walnut
  • 2 cloves Garlic
  • 1/2 cup Basil
  • 1 1/2 tspn Sea salt
  • 6 grinds Black pepper
Print Recipe

Preheat fan forced oven to 220C.

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.

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

Grill the sour dough until charred to taste.

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.

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.