The last few days have been so hot and windless that it feels like we will never ever feel cold again. As I am not great in extreme heat, I do my best to avoid any serious cooking until some decent breeze picks up (should be next week I’m being told). That’s why I went for a pretty simple recipe today – a plate of vegan crostini with smoky white bean spread, nectarine and balsamic glaze. Okay, I did cook the beans myself, but you could use tinned ones if you are not as particular I am 😉 . With a bit of help from your blender, plump white beans get transformed into a deliciously smooth, smoky and slightly nutty spread. It was inspired by my all time favourite, hummus, but as I’ve taken the liberty to use walnut butter (which compliments nectarines so nicely) rather than tahini, I thought that calling it a hummus would not be quite right. This velvety spread goes so well with crispy sourdough, slices of juicy nectarines or peaches and a drizzle of balsamic glaze. This pretty summer dish makes a brilliant appetiser or an impressive (yet fuss-free) lunch, especially when paired up with a glass of chilled white wine and a bit of sea breeze! 🙂
¼ cup / 4 tbsp balsamic reduction 1/8 cup / 2 tbsp maple syrup
OTHER INGREDIENTS
1-2 ripe nectarines, sliced thinly 8-16 pieces of toasted sourdough (or other) bread a handful of crushed pistachios, to decorate fresh mint leaves, to decorate
