Cannellini Bean, Rosemary and Garlic Bruschetta.

I am always amazed that this recipe gets rave reviews by all and sundry.  Fundamentally it is squashed tinned beans spread on toast. 

I normally make a couple of types of bruschetta (see my bruschetta blogs 1, 2 and 3) and serve them as a starter or light lunch.  This often makes an appearance thanks to its popularity and the use of store cupboard ingredients.  It is in the whole from a Jamie Oliver recipe but I’ve added a dash of lemon which I’m sure would meet the master's seal of approval.

Ingredients (makes 4 bruschetta)

4 slices of ciabatta bread (I make my easy recipe)

1 tin of cannellini beans

3 cloves of garlic

Good quality extra virgin olive oil

A dash of red wine vinegar

Half a lemon

A handful of fresh rosemary leaves

Salt and black pepper

1. Heat a tbsp of oil in a saucepan over a moderate heat. Meanwhile finely slice two garlic cloves and add to the pan along with half of the rosemary, finely-ish chopped. 

2. Rinse the cannellini beans and when the garlic is golden brown add to the pan.  Cook for 5 minutes or until the beans are mushy.

3. Place the remaining rosemary into a pestle and mortar along with a couple of tbsps oil and a large pinch of salt.  Mash together.

4. Once cooked and mushy, add a dash of red wine vinegar to the beans along with the juice of half a lemon, lots of black pepper and salt.

5. Toast the ciabatta under the grill or in the toaster.  When golden brown remove, cut the remaining garlic clove in half and rub the cut sides all over one side of the toast.

6. Top with the beans and then spoon over the salty rosemary oil.

So delicious and quick to make.