A few years ago, when still living in the French Alps my friend invited me around to her chalet for lunch, it was a lovely spring day and we had just finished a great 1 ½ hour yoga flow and we were feeling great.
So, there I am sat in the garden listening to the river which ran along the bottom when she brought out the ultimate bruschetta, what a treat and all prepared in advance perfect for impromptu guests. I loved it so much I had to share it with you all today.
Roasted pepper and cannelloni bruschetta
Ingredients – serves 4
150g cannellini beans
2 red and 2 yellow peppers
75ml olive oil
2 tbsp balsamic vinegar
2 tbsp water
1 tsp muscovado sugar
1 tsp fresh thyme
3 garlic cloves
Juice of 1 lemon
Salt and Pepper
4 x slices sourdough bread (thick slices)
Heat oven to 200c, quarter the peppers (discarding pips and white parts) and place on a roasting tray. Toss with 1bsp of olive oil plus a little salt. Roast in the oven for 35 minutes or until soft, transfer the peppers to a bowl and cover with cling film. Once they are cool enough to handle, peel the peppers and then place in a container with all their cooking juices.
Whilst the peppers are cooking, whisk 30ml of olive oil with the balsamic vinegar, water, sugar, thyme, 2 garlic cloves sliced and a pinch of salt. Pour this marinade over the peppers and leave them for at least 2 hours (They keep in the fridge for up to one week). Make sure the peppers are well immersed in the marinade.
Put the cannellini beans into a food processor with 1 crushed garlic, lemon juice, remaining oil, salt and pepper. Process to a smooth paste. Taste and add more seasoning or lemon juice as required. (Again, this can be kept in the fridge for a few hours).
Slice the bread and grill on both sides, place on wire rack to cool.
Finally, the best bit, spread a decent amount of the bean puree on each toast, then top with the marinated peppers and drizzle with the marinade…………ummm delicious.
I had to ask my friend who thought of this deliciousness, I wasn’t surprised thank you Yotam Ottolenghi