Bruschetta with butterbean purée and tapenade
For the bruschetta
For the butterbean puree
For the tapenade
For the chive dip
For the bruschetta, rub the bread with the garlic clove and drizzle with the olive oil.
Toast on a griddle pan for 2-3 minutes until golden.
For the butterbean puree, blend all the ingredients together in a blender to form a smooth paste.
For the tapenade, mix all the ingredients in a blender until a smooth paste is formed.
For the chive dip, mix the yoghurt, chopped chives and mustard together in a bowl.
Place the dips in individual bowls and serve with the bruschetta.