White bean toast with Provençal ratatouille recipe
 Load charred sourdough with chilli-spiked white bean purée, fresh ratatouille and Provençal pesto for Marcus Wareing’s French-style toasts. 50g/1¾oz fresh basil 15g/½oz garlic7 tbsp olive oil 50g/1¾oz fresh basil 15g/½oz garlic 7 tbsp olive oil 300g/10½oz cooked white beans, rinsed (such as haricot beans from a jar or tin)glug oil½ lemon, juice only½ fresh red chilli, seeds removed and finely diced1 slice crustless bread (optional)pinch salt 300g/10½oz 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) pinch salt 1 aubergine, halved1 red pepper2 shallots, finely choppedsplash olive oil1 fresh heritage tomato, finely chopped1 courgette, finely chopped or gratedsplash white wine vinegarhandful fresh basil leaves, torn, to garnish 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 handful fresh basil leaves, torn, to garnish white sourdough breadpistou sauce (from above) white sourdough bread pistou sauce (from above) Method Put all the pistou sauce ingredients in a blender and blend until smooth. Transfer to a bowl and set aside.Put the white bean purée ingredients into a blender and blend until smooth but still retaining some texture. You can add a chunk of crustless bread to the mix if you’d like your purée to be thicker. Pour into a bowl and set aside.Drizzle the aubergine and whole red pepper in oil, then put directly onto the grill to char and soften. If using a barbecue, place the red pepper directly onto the coals to char.Gently fry the shallots in a pan with some olive oil until soft.Chop the cooked aubergine then do the same with the red pepper (peeling and removing the seeds first). Put into a bowl with the heritage tomato and raw courgette. Add the cooked shallots, a pinch of salt and pepper, the white wine vinegar, a glug of olive oil and the basil.Char or toast the bread, then spread a generous spoonful of white bean purée on top. Add a tablespoon of the ratatouille, then top with the pistou. Put all the pistou sauce ingredients in a blender and blend until smooth. Transfer to a bowl and set aside. Put all the pistou sauce ingredients in a blender and blend until smooth. Transfer to a bowl and set aside. Put the white bean purée ingredients into a blender and blend until smooth but still retaining some texture. You can add a chunk of crustless bread to the mix if you’d like your purée to be thicker. Pour into a bowl and set aside. Put the white bean purée ingredients into a blender and blend until smooth but still retaining some texture. You can add a chunk of crustless bread to the mix if you’d like your purée to be thicker. Pour into a bowl and set aside. Drizzle the aubergine and whole red pepper in oil, then put directly onto the grill to char and soften. If using a barbecue, place the red pepper directly onto the coals to char. Drizzle the aubergine and whole red pepper in oil, then put directly onto the grill to char and soften. If using a barbecue, place the red pepper directly onto the coals to char. Gently fry the shallots in a pan with some olive oil until soft. Gently fry the shallots in a pan with some olive oil until soft. Chop the cooked aubergine then do the same with the red pepper (peeling and removing the seeds first). Put into a bowl with the heritage tomato and raw courgette. Add the cooked shallots, a pinch of salt and pepper, the white wine vinegar, a glug of olive oil and the basil. Chop the cooked aubergine then do the same with the red pepper (peeling and removing the seeds first). Put into a bowl with the heritage tomato and raw courgette. Add the cooked shallots, a pinch of salt and pepper, the white wine vinegar, a glug of olive oil and the basil. Char or toast the bread, then spread a generous spoonful of white bean purée on top. Add a tablespoon of the ratatouille, then top with the pistou. Char or toast the bread, then spread a generous spoonful of white bean purée on top. Add a tablespoon of the ratatouille, then top with the pistou.