Br­uschetta with roast­pep­per-and­can­nellini Purée and Black­o­live rel­ish

Gourmet (South Africa) - - EASY TO IMPRESS -

Serves 6

8T olive oil

1 small onion, chopped 1t smoked pa­prika

1 tin can­nellini beans, drained 2 roasted pep­pers (jar or tin) salt and pep­per, to taste 1 baguette, sliced

50g pit­ted cala­mata olives 2T fresh pars­ley, chopped 1T fresh lemon juice hand­ful of rocket leaves

1. Heat 2T olive oil in a saucepan and fry the onions for 5 min­utes. Add the smoked pa­prika and cook for 2 more min­utes. 2. Place the onion mix­ture, beans, roasted pep­pers and 2T of olive oil in a food pro­ces­sor, blend un­til smooth and sea­son with salt and pep­per. 3. Toast or braai the baguette slices on a grid and set aside. 4. For the black-olive rel­ish, place the chopped olives and pars­ley in a bowl with the re­main­ing olive oil and lemon juice. Sea­son and stir. 5. To serve, spread the purée over the toasts, spoon on some olive rel­ish, top with rocket leaves and driz­zle with a touch more olive oil.

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