Cheese Crostini With Garlicky Beans


How It's done:


1/4 cup olive oil
4 garlic cloves, chopped (plus one for brushing over the crostini)
2 red onions, sliced
1 red chilli, deseeded and thinly sliced
2 tbsp white wine vinegar
2 tsp lemon thyme leaves
400g can butter beans, drained and rinsed
400g can borlotti beans, drained and rinsed
3 cups baby spinach
1 loaf of Turkish bread
Goat's cheese for spreading
Small sprig of parsley to serve


In a large pan, heat oil and cook onion until translucent. Add, chilli, garlic, and thyme, and cook for a further 2 minutes. Add the vinegar and allow the mix to reduce by half before adding in the beans. Cook for a further 2 minutes before adding the spinach. Stir until leaves are wilted. Brush the bread with oil and rub with a cut clove of garlic before adding to the grill to toast. Lay toasted bread on a serving plate and spread with goat's cheese. Add bean mix on top and sprinkle with parsley to serve.

Cooking Time

15 min