Bruschetta with Roasted Pepper and Butter Bean Mash
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Introduction:
This is a really quick and very tasty starter that could just as easily be used as canapés if you cut the rolls into bite-sized pieces.
Notes:
Serves 2 or makes 16-24 canapes
Ingredients:
4tbsp extra virgin olive oil
1 small onion (peeled and finely chopped)
1tsp smoked paprika
220g tin of butter beans* (drained)
1 roasted red pepper (from a jar)
salt and freshly ground black pepper
2tbsp pitted black olives, chopped
2tbsp flat leaf parsley, chopped
1tbsp lemon juice
2 Juvela Gluten-Free White Rolls
rocket leaves to garnish
* Please check the Food List for suitable gluten-free brands.
Method:
- Heat 1tbsp of the olive oil in a pan and gently fry the onion for 5 minutes. Add the smoked paprika and cook for a further 2minutes.
- Place the onion mixture, roasted peppers, butter beans, and 2tbsp of the olive oil in a food processor and blend to a coarse paste or smoother if you prefer. Season to taste.
- Place the chopped olives and parsley in a bowl. Pour over the remaining tbsp of oil and lemon juice, season and stir well.
- Cut the roll in half and place cut side down in a hot griddle pan for 2-3 minutes until slightly charred. Alternatively, place under a medium grill until golden and crisp.
- Top each half with butter bean and red pepper mash and drizzle over the olive mixture. Garnish with fresh rocket leaves.
- If making canapés, cut each roll in half and then cut each half into 4-6 pieces and top as above.
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