Say goodbye to the treasured avocado on toast. There’s a new topping in town and it’s creamier, blended with roasted garlic and pairs perfectly with cherry tomatoes.
- Simply use gluten-free bread if you want to make this gluten-free.
- We prefer to cook with regular olive oil, which has a higher smoking point, then use extra virgin olive oil for the mash and at the end as a dressing.
- This recipe makes a generous amount of butter bean mash. If you can’t get through it all in one go, simply store any leftovers in an air-tight container in the fridge for 3-4 days.
- 1 garlic bulb
- 220g / 7.8oz cherry tomatoes
- olive oil, see notes
- salt + pepper
- 2 x 400g / 14.1oz tins of butter beans, drained + rinsed
- 1.5 lemon, juice only
- 4 large slices of bread
- fresh basil leaves
- sesame seeds
- Preheat the oven to 200°C fan / 425°F.
- Slice 1/2 cm (1/4“) from the top of the garlic bulb to expose the cloves and add the bulb to a small tray along with the cherry tomatoes.
- Drizzle a splash of olive oil over both the bulb and the tomatoes and season with salt and pepper. Cover the garlic bulb tightly with baking paper and add the tray to the oven. Roast for 30 minutes.
- Carefully remove the bulb from the tray and leave it to cool for a few minutes, then squeeze out the cloves into a food processor, followed by the butter beans, lemon juice, 3 tablespoons of olive oil and generous pinches of salt and pepper.
- Blend the butter beans into a mash. While it’s blending, drizzle in cold water until it reaches a smooth and creamy consistency.
- Toast the bread. Then plate up by scooping the mash on top of the toast, followed by some roasted cherry tomatoes, fresh basil, a drizzle of olive oil, a pinch of pepper and a sprinkling of sesame seeds.
- Store any leftover butter bean mash in an air-tight container in the fridge for 3-4 days.