RECIPES

Bruschetta with butterbean purée and tapenade

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Ingredients

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

Method

  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.