Ingredients

• 1 ½ ft/ 45cm long baguette (cut into 24mm/ ¾ inch thick diagonal slices)
• 2tbs of Black Truffle Butter
• 1 tin of adzuki beans
• 1 tin of butter beans
• 1 tin of marrowfat peas
• 1 tsp Black Truffle Mustard
• 1 tbs Black Truffle Oil
• ½ tsp of white wine vinegar
• 2 2/5 tsp of honey

Method

1. Toast sliced baguette in 180c/360f oven for 12 – 15 mins to form the base of your bruschetta. Butter whilst hot with TruffleHunter Black Truffle Butter.
2. Bring beans to the boil for 2-3 minuets, drain and refresh in cold water to stop them over cooking.
3. Make the bean dressing by mixing the Truffle Hunter Black Truffle Mustard, white wine vinegar, TruffleHunter Black Truffle Oil and the honey. Chop the beans into a course paste and mix thoroughly through the vinaigrette.
4. Apply the mixed beans to the top of the toasted, buttered bruschetta and grill if required warm.