Cannellini beans and rosemary on bruschetta recipe | delicious. magazine

Name: Cannellini beans and rosemary on bruschetta recipe | delicious. magazine
Ingredients: 3 tbsp extra-virgin olive oil, plus extra for drizzling; 2 fresh rosemary sprigs, leaves picked and roughly chopped; 100g dried cannellini beans, soaked and cooked until very tender (see tips for method); 2 tbsp chopped SunBlush tomatoes; 4 slices day-old bread from a Pugliese or sourdough loaf; 1 garlic clove, halved

www.deliciousmagazine.co.uk

Delicious cannellini beans and rosemary atop bruschetta, perfect for sourdough lovers. Serves 4 in 50 mins. Easy & vegetarian.

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Ingredients

3 tbsp extra-virgin olive oil, plus extra for drizzling
2 fresh rosemary sprigs, leaves picked and roughly chopped
100g dried cannellini beans, soaked and cooked until very tender (see tips for method)
2 tbsp chopped SunBlush tomatoes
4 slices day-old bread from a Pugliese or sourdough loaf
1 garlic clove, halved