Molletes with Tahini Crema and Radish Pico

Molletes is another recipe that is a favourite from my childhood, it’s funny how such little things can have a lasting effect in our lives, to me food and memories always come hand in hand , and these tasty bites bring such warm memories from my granny Marina and the best summers, when I would go and stay at her house in San Luis Potosi, with my many cousins and we would all be very spoiled by her .

My granny was a very resourceful cook, she would manage to feed a lot of us with very little, so she would start by making a fresh pot of homemade beans, that she would then mash and spread over pieces of fresh crusty bread from the local bakery, add a bit of delicious ranchero style cheese (famous in my hometown), to then place them in her little toaster oven until the cheese would be melted and gooey. My granny would simply serve them with a bit of her homemade salsa on top and this simple snack was something so amazing to my little eyes.

I had a little bit of fun with my recipe and topped my molletes with all my favourite things, these truly are a joy for brunch or a lazy night in, the taste of the beans with crusty buttered bread, melted cheese on top, fresh salsa and a drizzle of dreamy tahini crema take this humble snack to another level, that I hope you would enjoy too.

Serves 4

Ingredients:

1 French baguette.

50 grams butter, (room temp).

2 1/2 cups of grated cheddar cheese.

Refried black beans.

1 tbsp olive oil, (for cooking).

1/2 white onion (finely diced).

1 garlic clove (minced).

1 tsp ground pasilla chilli.

1/2 tsp ground guajillo chilli.

1 tsp ground coriander seeds.

1 tin of cooked organic black beans (400 grams).

1 tsp tamari sauce.

1 tangerine or orange (squeezed juice).

1 cup of chicken or veggie stock.

Radish pico de Gallo.

2 vine tomatoes , (finely chopped).

1/2 white onion, (finely diced).

2 green chillies , jalapeño or Serrano (finely chopped).

1/2 cup or radish, (diced).

1 lime, (juice).

1 tsp apple cider vinegar.

2 tbsp extra virgin olive oil.

Coriander (handful).

Kosher salt and black pepper to season.

Tahini crema.

1 cup of plain greek yoghurt.

2 tsp of tabasco sauce.

1 lemon (juice).

1 tbsp of white tahini paste.

1 tbsp of extra virgin olive oil.

Kosher salt and black pepper to season.

Method.

Preheat oven 180 C.

Start by making your refried beans, in a medium size sauce pan heat up the olive oil and the add the onion and garlic, fry gently and then add your spices stir for a bit before you pour in the black beans (previously drained), tamari sauce, tangerine juice and stock, season with a bit of salt and black coarse pepper , cover with a lid and let it simmer on a medium heat for 20 minutes approx.

Then place your bean mixture into the blender and blend really smooth, return your bean mixture back to the pan and simmer on low heat until they get a bit thicker in consistency but not dry, stir from time to time.

While your beans are reducing cut your baguette lengthwise , spread the soft butter on them and bake for 10 minutes approx.

Make your radish pico de Gallo by combining all of the ingredients into a medium size bowl, season with salt and pepper, taste and adjust seasoning if necessary , set aside.

Get your crust pieces of bread out of the oven and spoon on the refried beans on top, spread all over the surface and then add the grated cheese on top, and bake for another 15 min or until the cheese melts .

For the tahini crema add all your ingredients into the blender and add a little water to aid blending, season with freshly grind coarse pepper and kosher salt, blend smooth and adjust consistency not too runny but not too thick either, taste and reserve.

Get your molletes out of the oven and serve while they are still warm, garnish with plenty of fresh radish pico de gallo and a good drizzle of tahini crema , a cu of freshly brewed cup of coffee and enjoy!