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1 loaf sourdough bread, sliced
3 T olive oil

1/2 lb. green beans, washed and de-stemmed
1/4 cup sweet onions
1 clove garlic, minced
1 c chopped pecans or walnuts, toasted
3-4 T Round Pond Meyer lemon olive oil
1 T chopped fresh thyme leaves, plus whole thyme sprigs for garnish
1 T Meyer lemon zest, plus more for garnish
1 heaping Tablespoon crème fraiche
Sea salt and pepper, to taste

You will also need
Baking sheet
Pastry brush
Small bowl
Bread knife
Chef’s knife
Med. saucepan
Food processor
Large spoon
Small spoon

Preheat oven to 425oF.

Brush sourdough slices with 3T olive oil. Bake at 425oF for about 10 minutes, until toasted. Remove from the oven and set aside.

Cook the beans in boiling water until tender, about 12-15 minutes.

Finely chop the onions in a food processor and add the minced garlic. Add the pecans and process for about 30 seconds. Add the green beans and process for about 30 more seconds. With the processor on, add the Meyer lemon olive oil. Remove the blade attachment from the food processor and add the chopped thyme, lemon zest and crème fraiche. Stir well. Add salt and pepper to taste.

Spread the green bean mixture on the toasted bread and garnish with thyme and lemon zest. Serves 8.

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