Gino’s Bruschetta with roast pepper & cannellini puree & black olive relish
Serves 6 as a starter or 3 as a light lunch
8 tbsp. extra virgin olive oil
1 small onion, chopped
1 tsp. Smoked paprika
400g tinned cannellini beans, drained
2 roasted peppers from a jar
50g pitted black olives, chopped
3 tbsp. of fresh parsley or basil
1 tbsp. Lemon juice
1 baguette cut into 2cm thich slices
Salt & pepper to taste
Heat 2 tbsp. Of oil in a medium saucepan & fry the onions for 5 mins. Stirring occasionally. Add the smoked paprika and cook for 2 more mins.
Place the onion mixture, beans, roasted peppers & 2 more tbsp. of oil into a food processor & blend until smooth. Season & allow to cool slightly.
To make the black olive relish, place the olives & parsley in a bowl, pour over the remaining oil and 1 tbsp. of lemon juice. Season & stir well.
Place the bread slices on a hot griddle pan (or under the grill) and cook for 2 mins. on each side or until slightly charred.
To serve, spread some of the cannellini & roast pepper puree over each warm bruschetta & spoon over a little of the olive relish.