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Agrumato

Agrumato Toast with Calabrian Chili Olive Oil White Bean Spread, Fennel and 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.