What you'll need:
For the Bruschetta
For the Topping
- 75g tin of butterbeans, drained
- 1 garlic clove
- ½ tsp cayenne pepper
- 50ml olive oil
- 1 lemon, juice and zest
- Salt and pepper
Time: 15 mins
Preheat your grill to a medium setting, then take your ciabatta, and sprinkle all over with olive oil. Place the bread under the grill, and toast on both sides until golden brown.
Place all the ingredients for the topping in a food processor, and blend until you have a smooth puree. Season to taste with the salt and pepper, and maybe add some more cayenne if you fancy it. Spread the puree on the toasted ciabatta, and top with a fresh herb salad.
This classic Italian favourite and a crisp, acidic, and light-bodied Trebbiano would make an interesting pairing. Crack open a bottle of the Cantina di Custoza 'Custoza' Trebbiano 2017 while devouring this dish for a winning match!
There you have it -- an easy recipe for Butterbean Puree Bruschetta!
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