White bean toast with Provencal ratatouille
Loosely roasted sourdough with chili white bean puree, fresh ratatouille and Provencal pesto on Marcus Wareing French toast. 97
glug oil
½ lemon, juice only
½ fresh red pepper, seeded and finely chopped
1 slice unfrosted bread (optional)
coarse salt
For ratatouille
1 eggplant, halved
1 red pepper
2, finely chopped 98 How-to video
Method
Place all ingredients for the pistachio sauce in a blender and blend until smooth. Transfer to a bowl and set aside.
Place pureed white beans in a blender and blend until smooth but still smooth. If you want the puree to thicken, you can add a piece of fresh bread to the mixture. Pour into a bowl and set aside.
Fry the eggplant and red pepper whole in oil and grill them until they become charred and soft. If you are using a barbecue, place the red pepper on the coals.
Lightly fry in a pan with olive oil until tender.
Cut the cooked eggplant and do the same with the red pepper (peel and remove the seeds first). Place heirloom tomatoes and raw zucchini in a bowl. Add the cooked mushrooms, a pinch of salt and pepper, white wine vinegar, a little olive oil and basil.
Toast or toast bread and spread a spoonful of white bean puree over it. Add a spoonful of ratatouille and garnish with pistou.
