Lyndey Milans smashed green bean bruschetta
The crunchy, mouth-watering acidity of a zippy young Riesling, Semillon or Sauvignon Blanc make them ideal choices with the crisp textures in Lyndey Milans smashed green bean bruschetta.
225g green beanettes (mini beans), trimmed, halved
4 thick slices sourdough bread or ciabatta
1 clove garlic, halved
2 tbsp (40ml) extra virgin olive oil
2 tbsp freshly grated parmesan cheese
3 tsp (15ml) lemon juice
1 tsp Dijon mustard
1 tbsp (20ml) extra virgin olive oil
½ tsp chilli flakes
Salt and freshly ground black pepper
1. Place beans in a ziplock bag. Seal and bash the beans with a rolling pin to split the skins without completely smashing them.
2. Whisk together vinaigrette ingredients in a small bowl. Add to the ziplock bag.
3. Rub bread both sides with cut garlic cloves, brush with oil and place on pre-heated char-grill or barbeque. Cook until lightly charred on one side, approx. 3 minutes. Turn and char on the other side.
4. Place smashed green beans on the bread, sprinkle with cheese, grind over some more black pepper and serve.