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White bean toast with Provençal ratatouille

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White bean toast with Provençal ratatouille

Load charred sourdough with chilli-spiked white bean purée, fresh ratatouille and Provençal pesto for Marcus Wareing’s French-style toasts.

Ingredients

For the pistou sauce

For the white bean purée

  • 300g/10½oz cooked white beans, rinsed (such as haricot beans from a jar or tin)
  • glug oil
  • ½ lemon, juice only
  • ½ fresh red chilli, seeds removed and finely diced
  • 1 slice crustless bread (optional)
  • pinch salt

For the ratatouille

To serve

Method

  1. Put all the pistou sauce ingredients in a blender and blend until smooth. Transfer to a bowl and set aside.

  2. Put the white bean purée ingredients into a blender and blend until smooth but still retaining some texture. You can add a chunk of crustless bread to the mix if you’d like your purée to be thicker. Pour into a bowl and set aside.

  3. Drizzle the aubergine and whole red pepper in oil, then put directly onto the grill to char and soften. If using a barbecue, place the red pepper directly onto the coals to char.

  4. Gently fry the shallots in a pan with some olive oil until soft.

  5. Chop the cooked aubergine then do the same with the red pepper (peeling and removing the seeds first). Put into a bowl with the heritage tomato and raw courgette. Add the cooked shallots, a pinch of salt and pepper, the white wine vinegar, a glug of olive oil and the basil.

  6. Char or toast the bread, then spread a generous spoonful of white bean purée on top. Add a tablespoon of the ratatouille, then top with the pistou.