Italian•quick

Trio of Bruschetta: Lemon Cannellini Bean

A creamy, lemony bruschetta topping that takes minutes to make. Great pantry bite!

Ingredients

4 slice good quality crusty bread like sourdough or ciabatta (, sliced 1cm/0.5" thick, preferably slightly stale)
1 garlic clove (, halved (unpeeled))
Extra virgin olive oil (, for drizzling)
1 can cannellini beans ((15oz/420g))
Zest of half a lemon
1+1/2 tbsp lemon juice
1 tbsp parsley (, finely chopped, plus extra to garnish)
Salt and pepper

1
Preheat a griddle pan or barbecue (grill side, not hotplate side) on high.
2
Place bread on the barbecue or griddle pan, and cook each side until nicely toasted and golden brown with char lines. You can also toast the bread in a toaster or grill/broil.
3
Remove from heat and rub the surface of the bread lightly with the garlic.
4
Combine ingredients in a small bowl. Mash about half the beans with a fork - leave some of the beans whole for a bit of texture.
5
Taste first before seasoning with salt and pepper (saltiness of beans depends on brand).
6
Spread topping onto bread. Garnish with extra parsley, drizzle with extra virgin olive oil and serve immediately.