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Vegan rillettes crostini (traditional method & Thermomix)
Description
I recently tried this white bean cream on crostini to make a delicious aperitif. The irresistible combination got me hooked, and I find myself making these delicious treats for every occasion.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation:
1. Preheat the oven to 200°C, top and bottom heat.
2. Prepare the courgettes: wash and coarsely grate, then mix with a little lemon juice, zest and salt. Leave to drain in a colander.
3. Toast the bread: cut the ciabatta into slices, drizzle with 3 to 4 tablespoons of oil and brown in the oven for 8 to 10 minutes, turning halfway through.
4. Prepare the cream (traditional version) :
Fry the chopped garlic and shallot in 2 tbsp oil. Add the drained beans, capers and chopped rosemary. Fry for 4 to 5 minutes.
Blend with the remaining oil, lemon zest and juice, salt and pepper.
5. Prepare the garnish: drain the sun-dried tomatoes and chop coarsely. Squeeze the courgettes dry and mix well.
6. To serve: spread the bean cream on the ciabatta slices and add the courgette-tomato garnish. Serve immediately.
THERMOMIX® METHOD
Thermomix version :
1. Place the rosemary in the bowl: 20 sec / speed 8.
2. Add garlic + shallot: 3 sec / speed 5. Scrape.
3. Add 2 tablespoons of oil: 5 min / 120 °C / speed 1 without beaker.
4. Drain the beans and add them with the capers and the rest of the ingredients:
→ mix for 30 sec / speed 7. Scrape, then another 20 sec / speed 7.
Prepare the garnish: drain the sun-dried tomatoes and chop coarsely. Squeeze the courgettes dry and mix well.
To serve: spread the bean cream on the ciabatta slices and add the courgette-tomato garnish. Serve immediately.
