Butter Bean Spread With Fermented Piccolo Tomatoes, Confit Garlic and Crispy, Frazzled Sage Leaves Recipe
by GBC Kitchen
2
45 minutes
Ingredients

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
1

Begin eight to ten days ahead of serving by preparing the fermented cherry tomatoes 

2

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
3

Mix together the filtered water with the kosher sea salt to make a brine 

  • 700ml of filtered water
  • 35g of sea salt
4

Pour the brine over the tomatoes, making sure to submerge them fully 

5

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 

6

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 

7

A couple of hours ahead of serving, prepare the confit garlic 

8

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
9

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 

10

Next, prepare the yellow pepper and butter bean spread 

11

Preheat the oven to 200°C

12

Drizzle the yellow peppers with olive oil and place them on a baking tray lined with parchment paper 

  • 3 yellow peppers, halved and deseeded
13

Roast in the oven for around 30 minutes, until lightly charred and soft 

14

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
15

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
16

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
17

Transfer to a pot then bring to a gentle simmer 

18

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 

19

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
20

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
21

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