Bruschetta with butterbean purée and tapenade



For the bruschetta

For the butterbean puree

  • 150g/5½oz butterbeans
  • 1 lime, zest and juice only
  • 4 tbsp olive oil

For the tapenade

For the chive dip


  1. For the bruschetta, rub the bread with the garlic clove and drizzle with the olive oil.

  2. Toast on a griddle pan for 2-3 minutes until golden.

  3. For the butterbean puree, blend all the ingredients together in a blender to form a smooth paste.

  4. For the tapenade, mix all the ingredients in a blender until a smooth paste is formed.

  5. For the chive dip, mix the yoghurt, chopped chives and mustard together in a bowl.

  6. Place the dips in individual bowls and serve with the bruschetta.