Marcus Wareing white bean toast topped with ratatouille, Provencal vegetables and pistou sauce recipe on Simply Provence

Marcus Wareing served up tasty White bean toasts topped with ratatouille, Provencal vegetables and pistou sauce on Simply Provence.

The ingredients for the pistou sauce are: 50g fresh basil, 15g garlic and 7 tbsp olive oil.

For the white bean puree: 300g cooked white beans, rinsed (such as haricot beans from a jar or tin), glug oil, ½ lemon, juice only, ½ fresh red chilli, seeds removed and finely diced, 1 slice crustless bread (optional) and pinch salt.

For the ratatouille: 1 aubergine, halved, 1 red pepper, 2 shallots, finely chopped, splash olive oil, 1 fresh heritage tomato, finely chopped, 1 courgette, finely chopped or grated, splash white wine vinegar and handful fresh basil leaves, torn, to garnish.

To serve: white sourdough bread and pistou sauce (from above).

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.

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