White Bean, Rosemary & Garlic
Makes approx. 10
INGREDIENTS
2 tablespoons olive oil
1 clove garlic, peeled and finely chopped
1 teaspoon rosemary, finely chopped
1 can cannellini beans
1½ teaspoons sea salt
a crack of black pepper
METHOD
Add olive oil, garlic and rosemary to a cold pan. Heat gently until fragrant, add beans (with liquid), salt and pepper.
Warm through and simmer gently for 5-7 minutes until most of the liquid has gone. Use the back of a fork to smash half the beans. Taste and adjust seasoning if needed. Schmear onto hot toasted bread.
Roasted Red Pepper Mess
Makes 2
INGREDIENTS
1 red pepper
6-8 olives
1 teaspoon capers
1 teaspoon caper brine
1 tablespoon olive oil
pinch salt and pepper
1 teaspoon red wine vinegar
½ teaspoon dried herbs
½ teaspoon sugar
1 teaspoon toasted pine nuts (optional)
METHOD
Throw a red pepper into a hot preheated oven (200°C), turn once or twice and remove when soft and starting to blacken. Remove and place in a bowl. Cover to cool and steam for 10 minutes. Peel and discard the skin, remove the seeds and roughly chop.
Combine chopped roasted red pepper with remaining ingredients, mix well, taste, adjust seasoning and leave to marinate for at least 30 minutes and up to 24 hours. Spoon onto freshly toasted bread.
Tomato Salad
Makes 2
INGREDIENTS
1 large tomato
½ teaspoon sea salt
1 tablespoon olive oil
a crack of black pepper
torn basil leaves
1 clove garlic, peeled
METHOD
Dice tomato and add to a bowl with salt. Leave to sit for 30 minutes. Add all remaining ingredients except garlic. Rub garlic on freshly toasted bread, top with tomato salad and more fresh pepper.
Recipes from The Grater Good by Flip Grater.
Published by Koa Press, 2021. Hardcover, $44.95.
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