Ingredients
Butter Bean Whip:
- 1 bulb garlic
- 2 x 400g cans butter beans (drained and rinsed)
- 1/4 cup + 1 tbsp Cobram Estate Classic Extra Virgin Olive Oil
- 1/4 cup tahini
- juice of a lemon
- 2 – 3 sprigs of fresh thyme, leaves only
- pinch of salt and pepper
Crostini:
- 1 baguette, sliced into 1-1.5cm slices
- 3 tbsp Cobram Estate Classic Extra Virgin Olive Oil
- pinch of salt and pepper
Lemon Zucchini Ribbons:
- 1 tbsp Cobram Estate Classic Extra Virgin Olive Oil
- 1 zucchini, julienned into ribbons
- Juice of half a lemon
- pinch of salt and pepper
Garnish:
- 2 tbsp roasted almonds, roughly chopped
- 2 tsp sesame seeds
- 1 spring fresh thyme, leaves only
- Cobram Estate Classic Extra Virgin Olive Oil
Preparation
- Preheat the oven to 200°C and line 3 baking trays.
- Cut the top off the garlic bulb to expose the cloves. Place on a piece of foil, drizzle with 1 tbsp Classic Extra Virgin Olive Oil, and wrap to seal.
- Place the wrapped garlic on a baking tray and roast for 30–35 minutes, or until the cloves are lightly browned and soft. Allow to cool for 5–10 minutes, then reduce the oven temperature to 180°C.
- Arrange the baguette slices on the remaining two baking trays. Drizzle with Classic Extra Virgin Olive Oil and season with salt and pepper. Bake for 7–8 minutes, or until golden and crisp. Allow to cool for 5 minutes.
- Squeeze the roasted garlic cloves out of their skins into a food processor, discarding the skins. Add the butter beans, tahini, lemon juice, thyme, salt, pepper, and Classic Extra Virgin Olive Oil. Process until smooth, thick, and creamy, adding more olive oil if needed. Set aside.
- Heat 1 tbsp Classic Extra Virgin Olive Oil in a pan over medium–high heat. Add the zucchini and lemon juice, season well, and cook for 2 minutes, stirring regularly, until slightly wilted and tender.
- To assemble the crostini, spread the butter bean whip over each baguette slice and top with zucchini ribbons. Garnish with toasted almonds, sesame seeds, fresh thyme, and a generous drizzle of Classic Extra Virgin Olive Oil.
Recipe by Chloe Wheatland
