This is a lovely snack dish to be enjoyed with a glass of chilled white wine
For the salsa verde you’ll need: 125ml olive oil, 1 clove garlic – finely chopped, pinch chili flakes, 4 strips of anchovy – finely chopped, 1 Tbs capers – rinsed and roughly chopped, grated rind of 1 lemon, 1 tsp Dijon Mustard, 4Tbs finely chopped parsley, 4 Tbs finely chopped fresh herb [sweet basil, oregano, marjoram, thyme], 1 hardboiled egg finely chopped, splash white wine vinegar, sea salt and freshly milled black pepper
1 container cream cheese, 2 slices round sourdough toasted, 1 410g tin Butter Beans – rinsed, drained and seasoned.
What you’ll do: In a small frying pan, put half the oil, heat and in it gently fry the garlic or a short while and add the anchovy, mash with a wooden spoon to break up the anchovy. Remove from the heat and add the capers, lemon rind, Dijon Mustard, herbs, hard-boiled egg, vinegar and season with sea salt and freshly milled black pepper. Set aside.
Toast the sourdough and rub the hot slices with a clove of garlic. Spread with the cream cheese, top with Butter Beans and a spoon of salsa verde.
The perfect wine for this dish is the Nativo White Blend 2019 from the Swartland. Read more here – CLICK