Toast Board
Vegetarian Toast Board
Course: Recipes, MainDifficulty: EasyServingsservings
Total time
1
hour10
minutesIngredients
- For the Pureed butterbeans and Parma ham
3 x 400g tins butter beans
2 fresh rosemary sprigs
2 tbsp freshly boiled water
½ tsp Spanish sweet smoked paprika
Bbrood corn sourdough
1-2 large garlic cloves
Extra-virgin olive oil to drizzle
Parma ham
For the Aubergine and Mushroom ToastBbrood Corn bread sourdough
2 tbsp oil
250g Aubergine
Unsalted butter
¾ tsp salt (adjust to taste)
Button mushrooms
2 small garlic cloves, minced
1 teaspoon chopped thyme
- For the Ricotta with cherry tomatoes & basil
Cherry tomatoes, sliced
Bbrood Corn sourdough
4 oz of top quality ricotta cheese
1 tbsp extra virgin olive oil
Sprinkle of sea salt
For the Brie with honey & blackberries1Â brie cheese
1 cup blackberries
2 tablespoons raw honey
Bbrood corn sourdough
Directions
- For the Pureed butterbeans and Parma ham:
Drain and rinse the butter beans, then tip them in a food processor bowl. Coarsely chop the rosemary, then add to the beans. Whizz to combine, then reduce the speed and drizzle in the olive oil until smooth. Add the hot water and whizz until silky. Stir in the smoked paprika, then taste and season with salt and pepper.
Set aside. - For the smoky aubergine and mushrooms:
Using wooden skewers, place the aubergine over a low heated burner, keep turning the aubergine for 10 minutes or until they get soft inside and crispy on the outside.
Once ready, cover and allow to rest.
To make the mushrooms, Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes. Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more. Once done put aside. - For the Brie with honey & blackberries:
Wash the blackberries.
Meanwhile cut the brie into pieces. Once done put the berries and brie aside. - For the Ricotta with cherry tomatoes and basil:
Cut the tomatoes and arrange the tomato slices on a flat serving plate. Set aside. - To assemble:
Spread butter on the slices of bread and toast. Once done begin to assemble.
For the butterbean and parma ham toast, top the toast with a generous spoonful of the butter bean mash and a slice of ham. Drizzle with the extra-virgin olive oil, then sprinkle with sea salt and extra smoked paprika to serve.
For the smokey aubergine and mushroom toast, place the aubergine flesh on the toast and top it up with the mushrooms.
For the brie, blackberries and honey toast, pile berries on top of brie and drizzle honey over the berries.
For the tomato, ricotta and basil toast, top the toast with a small scoop of ricotta, cherry tomatoes, drizzle with extra virgin olive oil and sprinkle with the sea salt and chopped basil. - Serve on a wooden board and enjoy with a glass of wine!
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