Borlotti bean crostini with rosemary and marinated red onion
A rustic borlotti bean mash with garlic and rosemary on toasted bread, topped with strips of red onion marinated in balsamic.
A recipe from the ITALAZA kitchen
Preparation 25 min · Cooking 12 min (not counting bringing the water to the boil)
A little longer than planned: 37 min.
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In the kitchen 6 steps
- Thinly slice the red onion (1 piece), mix it with the balsamic vinegar (10 ml) and a pinch of salt, and leave to marinate for 20 minutes: this mellows its sharpness.
- Rinse and drain the borlotti beans (240 g).
- Heat half the olive oil (60 ml) with the crushed garlic (1 clove) and rosemary (1 bunch) for 2 minutes over low heat, add the beans and water (60 ml), then cook for 8 minutes, mashing them halfway with a fork.
- Remove the garlic and rosemary, season with salt and pepper and add the remaining oil.
- Grill the slices of bread (8 slices) for 2 minutes on each side.
- Spread the warm bean mash on the crostini, add a few drained strips of marinated onion and a few rosemary needles.
Tip: Mash the beans only halfway: a chunky mash stays on the bread better and has more flavor.
Probably contains: gluten, sulphites · check the labels
Product labels: Divella Cooked Borlotti Beans – Borlotti lessati, Ponti Organic Balsamic Vinegar of Modena PGI, Toscano IGP Morettini Olive Oil – Extra Virgin