Butter Bean Antipasti with Olives, Sundried Tomatoes + Balsamic Glaze

The ultimate no-cook sharing plate. Queen Butter Beans swooshed across a platter and drenched in golden olive oil and sweet balsamic, then piled with buttery nocellara olives, sun-dried tomatoes and freshly grated parmesan. Pull it out at any gathering and watch it disappear before anything else on the table.

Feeds: 2-4

Ve

G

Ingredients

1 jar Queen Butter Beans or Queen Chickpeas - drained

75ml extra virgin olive oil

1 tbsp balsamic glaze

80g nocellara olives, roughly torn

3 fat garlic cloves, finely grated

50g sun-dried tomatoes, roughly chopped

Pinch of chilli flakes (optional)

30g parmesan, freshly grated (or vegetarian hard cheese)

A small bunch (roughly 15g) fresh basil, leaves picked

A small bunch (roughly 10g) fresh flat-leaf parsley, roughly chopped

25g toasted pine nuts (optional)

Toasted focaccia or crusty bread, to serve

Shop The Recipe

Queen Butter Beans

570g / Bold Pack (6) €26,16

Verkooplocaties

Directions

1

Pour the olive oil and balsamic glaze onto a large, shallow serving plate or mixing bowl.

2

Add the olives, grated garlic, sun-dried tomatoes, chilli flakes, parmesan, basil and parsley. Add a few twists of black pepper and taste before adding salt - the olives and tomatoes will do a lot of the seasoning work. Finish with some toasted pine nuts - not essential, but add a nice bit of crunch, if you have them.

3

Stir through the butter beans until everything is evenly coated.

4

Mop up warm toasted focaccias or crusty bread.