Special Diet

Chilli, Tomato and Rosemary Cannellini Beans on Bruschetta

cook 20 mins
  • 3 tablespoons extra virgin olive oil, plus extra for drizzling
  • 2 teaspoons chopped rosemary leaves
  • 1 red chilli, chopped
  • 2 x 400 g (13 oz) cans cannellini beans, drained
  • 2 tablespoons chopped Sunblush tomatoes
  • 8 slices day-old bread from a sourdough loaf
  • 2 garlic cloves, halved
  • sea salt and pepper
  • basil leaves
  • lemon wedges
  • Heat the oil in a frying pan over a low heat. Add the rosemary leaves and chilli and cook for a few seconds, until the mixture starts to sizzle. Add the beans and stir-fry for 2–3 minutes.
  • Transfer to a food processor and whizz until roughly combined. Season to taste with sea salt and pepper and fold in the chopped tomatoes.
  • Heat a griddle pan and warm the bread slices over a medium–high heat until lightly charred, or toast in a toaster. Rub the warm bread with the garlic halves and drizzle generously with olive oil. Sprinkle lightly with sea salt and top with the bean mixture.
  • Sprinkle with freshly ground black pepper and lightly drizzle again with oil. Garnish with basil leaves and lemon wedges.
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