WEEKDAYS 1e|12c|p

White Bean 'Liver' Toast

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Servings: 4
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easy
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15 to 30 min

Try this healthy vegetarian spin on chicken liver toasts!


  • Ingredients
  • step-by-step directions
Ingredients
White Bean 'Liver' Toast
  • 4 tablespoons olive oil (divided)
  • 6 cloves garlic (peeled)
  • 1/4 cup sherry
  • 2 tablespoons soy sauce
  • 2-3 tablespoons vegetable stock
  • 2 tablespoons heavy cream
  • 1 can white beans (drained and rinsed, 15 ounces)
  • 1/4 cup breadcrumbs
  • 2 tablespoons parsley (chopped)
  • crusty bread toasted with olive oil (to serve)
Directions
  • Preheat oven to 350ºF.
  • In a small saucepan add 2 tablespoons olive oil and heat over medium-high heat. Add the garlic cloves and cook, until slightly softened, about 3-5 minutes. Add sherry and soy sauce. Bring to a boil and simmer until reduced to a sticky glaze, about 6-8 minutes. Deglaze the pan with vegetable stock. Add cream and mix to combine.
  • In the bowl of a food processor add the garlic mixture and white beans and puree until smooth. Place mixture in a 8-ounce ramekin.
  • In a small bowl add the olive oil, breadcrumbs and parsley and mix to combine. Sprinkle breadcrumbs on top of the bean mixture and bake for 10-12 minutes until warm and golden.
  • Cut bread into thin slices. Drizzle with remaining olive oil and toast in the oven until golden brown. Serve with white bean dip.
  • Helpful Tip: for a vegan dish, replace the cream with a vegan mayonnaise!

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