Butter bean spread with fermented Piccolo tomatoes, confit garlic and crispy, frazzled sage leaves
This yellow pepper and butter bean spread is the perfect summer sharing plate, topped with lacto-fermented cherry tomatoes, basil oil, confit garlic and crispy sage leaves. Any leftover confit garlic and garlic oil should be refrigerated quickly and used within two days.
Ingredients
Metric
Imperial
Fermented Piccolo cherry tomatoes:
- 600g of Piccolo cherry tomatoes
- 1 handful of fresh thyme
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 700ml of filtered water
- 35g of sea salt
Confit garlic
- 1 handful of garlic cloves
- 300ml of extra virgin olive oil
- 1 handful of thyme sprigs
Yellow pepper and butter bean spread
- 3 yellow peppers, halved and deseeded
- 2 tinned butter beans, drained
- 2 tbsp of tahini
- 1 tbsp of lime juice
- 1 pinch of cayenne pepper
- 300ml of extra virgin olive oil
- 1 pinch of salt, to taste
- 1 pinch of freshly ground black pepper, to taste
Basil oil
- 2 bunches of fresh basil
- 300ml of vegetable oil
Frazzled sage leaves
- 1 handful of sage leaves
- 200ml of olive oil
- 1 pinch of flaky sea salt
Garnish
- 1 pinch of chilli flakes
Method
Begin eight to ten days ahead of serving by preparing the fermented cherry tomatoes
To a large sterilised jar, add the cherry tomatoes along with the thyme and aromatics
- 600g of Piccolo cherry tomatoes
- 1 handful of fresh thyme
- 1 tsp coriander seeds
- 1 tsp black peppercorns
Mix together the filtered water with the kosher sea salt to make a brine
- 700ml of filtered water
- 35g of sea salt
Pour the brine over the tomatoes, making sure to submerge them fully
Cover the jar with a lid, then store in a cool dark place for 8–10 days, making sure to open the lid and release the fermentation gases twice a day
When ready, the tomatoes will be fermented and bubbly. Open the jar and use as desired, then re-seal the opened jar and store in the fridge for up to three months
A couple of hours ahead of serving, prepare the confit garlic
Add the garlic cloves to a pot along with the olive oil and thyme
- 1 handful of garlic cloves
- 300ml of extra virgin olive oil
- 1 handful of thyme sprigs
Bring the oil up to around 90°C, then cover with a lid and leave to confit for around 2 hours until the garlic is soft and aromatic
Next, prepare the yellow pepper and butter bean spread
Preheat the oven to 200°C
Drizzle the yellow peppers with olive oil and place them on a baking tray lined with parchment paper
- 3 yellow peppers, halved and deseeded
Roast in the oven for around 30 minutes, until lightly charred and soft
Place the pepper flesh into a blender along with the remaining ingredients except for the olive oil, and pulse until smooth
- 2 tinned butter beans, drained
- 2 tbsp of tahini
- 1 tbsp of lime juice
- 1 pinch of cayenne pepper
Whilst the blender is running, drizzle in the olive oil in a slow continuous stream, then taste and season with salt and pepper
- 300ml of extra virgin olive oil
- 1 pinch of salt, to taste
- 1 pinch of freshly ground black pepper, to taste
To make the basil oil, blend together the fresh basil and vegetable oil in a blender
- 2 bunches of fresh basil
- 300ml of vegetable oil
Transfer to a pot then bring to a gentle simmer
Once the basil-infused oil and the herb solids have separated, strain into a container through a fine mesh sieve and a cheesecloth. Store in the fridge until ready to serve
For the frazzled sage leaves, heat the oil in a pan over medium-high heat and add in the large sage leaves
- 200ml of olive oil
- 1 handful of sage leaves
Cook in the oil until crispy and lightly browned, then transfer to a clean piece of kitchen paper to drain before sprinkling with flaky salt. Reserve the sage infused oil for plating
- 1 pinch of flaky sea salt
To serve, spoon the yellow pepper spread into a serving plate. Top with the fermented cherry tomatoes, confit garlic, basil oil, frazzled sage leaves and a pinch of chilli flakes. Serve with flatbreads or toasted sourdough if desired
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