Tomato and White Bean Bruschetta Dinner

• 6 tbspolive oil
• 2banana shallots, finely sliced
• 3garlic cloves, 2 thinly sliced and 1 left whole for the toasts
• 1/2 tspchilli flakes
• 500gcherry tomatoes, halved
• 2 x 400gtins cannellini beans, drained and rinsed
• 2 tbspred wine vinegar
• 20gbasil, leaves torn
• fine salt
• black pepper
• 400 gsourdough, cut into 8 thick slices
• 100grocket
• 40 gvegetarian Italian-style hard cheese, shaved

Method

1. 1Heat the grill to high. Heat 3 tablespoons of the olive oil in a large frying pan over a medium heat and cook the shallots with a pinch of salt for 4 minutes until soft. Add the sliced garlic and the chilli flakes for 1 minute until the garlic smells sweet.
2. 2Add the cherry tomatoes with half a teaspoon of salt and cook for 5 minutes, shaking the pan now and then, until they slump and their juice runs into the oil.
3. 3Tip in the cannellini beans with a splash of water and cook for 3 minutes until the beans are hot through and the juices have thickened into a loose sauce. Crush a few beans against the side of the pan to give it body, then stir in 1 tablespoon of the vinegar and most of the basil. Taste; it wants pepper and enough salt to make the tomatoes sing.
4. 4While the tomatoes cook, grill the sourdough for 2 minutes each side until deeply golden with dark edges. Rub one side of each hot slice with the whole garlic clove, drizzle with 1 tablespoon of the oil and add a pinch of salt.
5. 5Toss the rocket with the last of the vinegar, the remaining 2 tablespoons of oil and a pinch of salt, and scatter the hard-cheese shavings over it.
6. 6Pile the warm beans and tomatoes onto the toasts, spooning the juices over so they soak in. Finish with the rest of the basil and black pepper and serve two toasts each with the salad.

Per serving

kcal

634

protein

25.5g

fibre

13.1g

carbs

75g

fat

25.3g