Bruschetta

White Bean, Rosemary & Garlic

Makes approx. 10

INGREDIENTS 

2 tablespoons olive oil

1 clove garlic, peeled and finely chopped

1 teaspoon rosemary, finely chopped

1 can cannellini beans

1½ teaspoons sea salt

a crack of black pepper

METHOD 

Add olive oil, garlic and rosemary to a cold pan. Heat gently until fragrant, add beans (with liquid), salt and pepper.

Warm through and simmer gently for 5-7 minutes until most of the liquid has gone. Use the back of a fork to smash half the beans. Taste and adjust seasoning if needed. Schmear onto hot toasted bread.

Roasted Red Pepper Mess

Makes 2

INGREDIENTS 

1 red pepper

6-8 olives

1 teaspoon capers

1 teaspoon caper brine

1 tablespoon olive oil

pinch salt and pepper

1 teaspoon red wine vinegar

½ teaspoon dried herbs

½ teaspoon sugar

1 teaspoon toasted pine nuts (optional)

METHOD

Throw a red pepper into a hot preheated oven (200°C), turn once or twice and remove when soft and starting to blacken. Remove and place in a bowl. Cover to cool and steam for 10 minutes. Peel and discard the skin, remove the seeds and roughly chop.

Combine chopped roasted red pepper with remaining ingredients, mix well, taste, adjust seasoning and leave to marinate for at least 30 minutes and up to 24 hours. Spoon onto freshly toasted bread.

Tomato Salad

Makes 2 

INGREDIENTS 

1 large tomato

½ teaspoon sea salt

1 tablespoon olive oil

a crack of black pepper

torn basil leaves

1 clove garlic, peeled

METHOD

Dice tomato and add to a bowl with salt. Leave to sit for 30 minutes. Add all remaining ingredients except garlic. Rub garlic on freshly toasted bread, top with tomato salad and more fresh pepper.