Bruschetta with peppers, asparagus, and bean purée
Instructions
Bean purée
Grilled vegetables
Assembling
Tip
Day-old bread can be used in many ways, one of them being for bruschetta. The stale bread will absorb the oil and all the flavours of the toppings while also obtaining a beautiful golden-brown colour and a great crunch.
Tip
The bean purée gets smoother the longer you blend it, so adjust the blending time according to your preferences. For the smoothest result, use a spatula to scrape down the sides of the blender a few times to incorporate all ingredients and avoid any lumps.
Ingredients
Bean purée
|
Butter beans, drained
|
240 g |
|---|---|
|
Salad cheese
|
100 g |
|
Lemon juice, freshly squeezed
|
2 tsp |
|
Garlic clove
|
1 |
|
Salt
|
¼ tsp |
|
Freshly ground pepper
|
Grilled vegetables
|
Yellow pepper
|
1 |
|---|---|
|
Green pepper
|
1 |
|
Red pepper
|
1 |
|
Red onion
|
1 |
|
Green asparagus
|
4 |
|
Olive oil
|
1 tbsp |
|
Finely chopped basil leaves
|
1 tbsp |
Bruschetta
|
Italian baguette
|
1 |
|---|---|
|
Rapeseed oil
|
1 tbsp |
|
Fresh basil, finely chopped
|
Make bruschetta with bean purée and grilled vegetables
In this bruschetta recipe, the crunchy bread makes the foundation for a luscious bean purée, creating a balance between crispy and creamy. On top, the slightly chewy grilled vegetables imbue the bruschetta with texture, flavour, and colour, turning this simple recipe into one of the heavyweights.
A mild creamy base with butter beans and salad cheese
Some would say that the bean purée serves as the heart of the bruschetta with its creamy texture and depth of flavour. The butter beans impart mild, nutty, and earthy notes that complement the rich, tangy salad cheese, while lemon juice brings a refreshing, citrusy touch. When mixed, the result is a delectable creamy spread with white hues that look stunning on the golden-brown bread.
Smoky flavours from grilled peppers, red onion, and green asparagus
Enjoy the smoky flavours from grilled peppers, red onion, and green asparagus as you sink your teeth into the crispy bruschetta. When grilled, the vegetables caramelise, imbuing them with a smoky sweetness that brings a more nuanced flavour profile. The trio of peppers are eye-popping and beautiful as their slightly charred exterior decorates the bruschetta.
Every bite has the crunch of bread, the creamy touch of bean purée, and the delicate crunch of grilled vegetables. To top it off, red onion brings its intense sweetness that helps round out the overall experience.
Serve as a snack, starter, or side
This bruschetta with peppers can be made and served in many ways. Plate the bread as an appetiser or a starter for your guests to enjoy before the meal, or make it part of a bigger buffet table. They can also accompany green salads or larger meals like grilled meats and seafood. Bruschetta with bean purée is perfectly served on hot summer nights, grilling with friends and family, but they are also good during the colder winter months to add a bit of colour to the darkness.
There are many ways to make bruschetta, so you might want to take a look at some of our other recipes as well. For example, the classic versions with tomatoes or avocado. You can also try our savoury mushroom bruschetta.
Experiment with the topping
Add roasted tomatoes to keep the summery feel from the grilled vegetables. They add a sweetness and acidity that fit perfectly with the grilled peppers. As a bonus, they also provide a charred, deep red colour, ensuring a beautiful presentation. You can also choose sun-dried tomatoes for a concentrated burst of umami.
Caramelised onion imbues the bruschetta with a rich and savoury flavour and works wonderfully with the creamy bean purée and smoky vegetables. On the other hand, you can easily go for pickled vegetables such as cucumber, carrots, or radishes for a tangy and crunchy topping. Be mindful not to add too many, as they can easily overpower the other ingredients.
