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
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.