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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Butter Bean Mash + Muhammara Crostinis
Inspired and adapted from one of my favourite @ottolenghi dip recipes that happens to be vegan so friendly for everyone. Add it to your picnics or dinner party spreads for a chic treat.
Ingredients
1 150g pack of shop-bought crostinis, or bread of choice sliced into bite-sized pieces and toasted
2 long red peppers, halved and deserved
3 garlic cloves, peeled
1/2 tsp smoked paprika
1 tbsp balsamic vinegar
30g walnut pieces
½ jar of Queen Butter Beans, with their bean stock
50ml olive oil
Handful of thyme sprigs
1 crushed garlic cloves
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Directions
Preheat oven to 220 degrees and line baking tray with greaseproof paper. Place the red peppers on the tray with @maldonsalt and olive oil and roast for 15 minutes. Then add the peeled garlic to the pan and roast for a further 15 minutes till everything caramelised.
While the pepper cooks - make the mash. Heat the olive oil in a frying pan, add a handful of thyme springs and the crushed garlic and fry for 2 minutes till thyme springs are crispy. Remove the thyme springs and place the oil in a food processor.
Add the beans and a pinch of salt to the oil and whizz till smooth - season to taste.
Once the red peppers and garlic are cooked, place in a food processor with the balsamic, walnuts, paprika, more thyme and seasoning and blitz to a rough paste.
Lay the crostinis on your serving tray and top with the butter bean mash, then the muhammara and finally scatter over the crispy thyme. I like to drizzle with a little more XV olive oil just before serving!