Butter bean and cherry tomato bruschetta recipe
Ingredients
400g (13oz) can butter beans, drained
2 garlic cloves, 1 crushed and 1 halved
grated rind and juice of ½ lemon
1tbsp freshly chopped flat leaf parsley
150g (5oz) cherry tomatoes, chopped
2 spring onions, chopped
1 ciabatta loaf
1tbsp olive oil
ground black pepper
Preheat the grill to medium. Put the butter beans in a mixing bowl and gently mash with a fork. Add the crushed garlic, lemon juice and rind, and parsley and stir well before mixing in the cherry tomatoes and spring onions. Cut the ciabatta loaf into thick slices and rub with the cut clove of garlic. Brush with olive oil then grill until golden and crisp. Top with the butter bean mixture and season.
