Georgina Hayden’s quick antipasti beans on toast

Georgina Hayden has shared a quick recipe for antipasti beans on toast that she says adds real depth to a familiar comfort dish by using store-bought antipasti and its oil.

Hayden recommends using about one third pitted olives to a mix of sun-dried tomatoes and artichokes, and to use the olive oil from the antipasti jars. The recipe lists prep 10 minutes, cook 35 minutes and serves four.

The method calls for three tablespoons of olive oil, four peeled and sliced garlic cloves and two peeled, sliced shallots, fried for five minutes. Add 250g chopped vegetable antipasti, 1 tsp dried oregano and ½ tsp sweet smoked paprika, fry another five minutes, then stir in a heaped tablespoon tomato puree, 350g passata and a 700g jar of cannellini beans (including the liquid). Season, bring to a boil, then simmer for 20 minutes until slightly reduced.

To finish, toast four slices of ciabatta, tear most of a half-bunch of basil into the beans and put the pan under a hot grill for three to five minutes to form a crust. Drizzle a little oil over the toast, pile on the beans, finish with remaining basil leaves and any leftover cheese, and tuck in.

Key Topics

Culture, Georgina Hayden, Antipasti, Cannellini Beans, Ciabatta, Olive Oil