Borlotti bean, cherry tomato and rosemary bruschetta

Ingredients

For 1 serving

• Bread50 g
• Cooked borlotti beans100 g
• Cherry tomatoes80 g
• Rosemaryto taste
• Garlic0.5
• Extra virgin olive oil6 g
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Rinse and drain the borlotti beans; wash and halve the cherry tomatoes; crush the peeled garlic clove.
2. Heat the oil in a pan over medium heat with the garlic and rosemary for 1 minute, until fragrant; add the beans and warm them for 3 minutes, stirring.
3. Add the tomatoes and a pinch of salt and cook for 2 more minutes, until they start to soften; lightly crush a few beans with the spoon so the topping holds together. Remove the garlic.
4. Meanwhile, toast the bread for 2–3 minutes, until crisp, and spoon the hot beans on top.