Antony Worrall Thompson's Bruschetta with White Bean Puree and Raw Mushrooms
This bean puree is delicious served on it's own. The salad and bruschetta makes it a good meal to share with people who can swallow.
Vegetarian
Ingredients
extra virgin olive oil
4 garlic cloves, 3 finely diced
2 tbsp finely chopped rosemary leaves
1 tin cannellini beans, drained
1/4 pint (150ml) cold vegetable stock
salt and ground black pepper
4oz (100g) clean button mushrooms, sliced
juice of ½ lemon
1 tbsp chopped oregano leaves
At least 55g / 2oz chopped coriander
4 thick slices country bread
Instructions
In a saucepan combine 3 floz (85ml) of the olive oil, the diced garlic and the rosemary, and cook over a gentle heat until the garlic is soft but without colour.
Add the beans, stir to combine, then cook for about 10 minutes. If the mixture dries out too much add a little vegetable stock to moisten.
Mash with a potato masher or pulse in a food processor to create a rough puree.
Season to taste.
Meanwhile toss the sliced mushrooms with another 3 floz (85ml) olive oil, the lemon juice, oregano and seasoning.
Grill the bread on both sides and rub with the remaining garlic clove, halved.
Drizzle the bread with some more extra virgin olive oil and top with bean puree and then the mushroom mix.
