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White bean bruschetta
Makes 12 Starters and mains
Ingredients
- 1 x 368g can cannellini beans, drained
- 2 large garlic cloves, grated
- 56g sun-dried tomatoes in oil, finely chopped
- 4 ripe roma or other small, fragrant tomatoes, chopped
- 1⁄2tsp dried oregano
- 1⁄4tsp red pepper flakes, or to taste
- 2tbsp extra virgin olive oil, plus extra to drizzle
- 2tsp white balsamic vinegar
- 1⁄2tsp sea salt, or to taste
- 1⁄4tsp freshly ground black pepper
- 56g basil, finely sliced into a chiffonade (stacked, rolled and chopped), divided
- 1 baguette
- 1 garlic clove
- Italian hard cheese, shaved (optional)
Method
Preheat the oven to 190C/ 170C F/Gas 5. Put the beans in a bowl and smash them with the back of a fork until they are half-mashed. Add the grated garlic, sun-dried and fresh tomatoes, oregano, red pepper flakes, olive oil, vinegar, salt and pepper. Stir to mix and stir in half the basil, then set aside.
Slice the baguette, on the diagonal, into 2.5cm slices, arrange on a rimmed baking tray and toast for 5 minutes until barely golden. Remove the baking tray from the oven, rub the tops of the crostini with the garlic clove and drizzle lightly with olive oil.
Scoop heaped spoonfuls of the bean mixture on to the crostini. Sprinkle sea salt flakes and the remaining basil over and serve with cheese shavings sprinkled over, if using.
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