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Agrumato

Agrumato Toast with White Bean Spread, Fennel + Apple

From Lauren Chandler of Lauren Chandler Cooks

Formerly with National University of Natural Medicine

toast with fennel and apple

Ingredients

Serves 2

White Bean Spread

  • 1 cup cooked Cannellini beans
  • 1 small garlic clove, peeled
  • 1 Tbsp lemon juice
  • 2 tsp Corto® Agrumato-Method Calabrian Chili Olive Oil
  • sea salt
  • freshly ground black pepper

Topping

  • 1/3 cup thinly sliced fennel bulb plus fennel fronds
  • 1/3 cup julienned sweet crunchy apple (Fuji or Honeycrisp)
  • 1 tsp Corto® TRULY 100% Extra Virgin Olive Oil
  • 1 tsp lemon juice
  • 1/2 tsp poppy seeds
  • 2 slices of toast
  • 1 tsp honey
  • 1 tsp Corto® Agrumato-Method Calabrian Chili Olive Oil
  • 6-8 roughly chopped toasted walnuts
  • sea salt
  • freshly ground black pepper

Introduction

Corto®’s Agrumato-Method Calabrian Chili Olive Oil is versatile, great for both cooking as well as paired with fresh elements. A playful contrast of crunch and creaminess come through in this Agrumato toast recipe while the flavor and depth of the Agrumato-Method Calabrian Chili Olive Oil blend beautifully into the white beans.

Directions

Place the beans, garlic, lemon juice, Corto® Agrumato-Method Calabrian Chili Olive Oil in the blender and season with salt and pepper. Blend until smooth. You should have around 1/2 cup. 

 

In a small bowl, toss together the fennel, apple, Corto® TRULY 100% Extra Virgin Olive Oil, lemon juice, and poppy seeds.

 

To serve, spread the bean spread over the toast in a thick layer and sprinkle with a small pinch of salt and pepper. (Store any leftover bean spread in an airtight container for up to 4 days.) Divide the fennel and apple mixture evenly on top of the spread. Top with a drizzle of honey, a drizzle of Corto® Agrumato-Method Calabrian Chili Olive Oil, walnuts and fennel fronds.