Multigrain bread with cannellini cream and sun-dried tomatoes

Ingredients

For 1 serving

• Multigrain bread50 g
• Cooked cannellini beans100 g
• Sun-dried tomatoes4
• Basilto taste
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, sulphites,

Method

1. Soak the sun-dried tomatoes in a small bowl of warm water for 5 minutes, until softened; drain, pat dry and cut into strips.
2. Meanwhile, rinse and drain the cannellini beans and blend them with the oil, a pinch of salt and a splash of water, until smooth and spreadable.
3. Toast the multigrain bread for 2–3 minutes, until crisp.
4. Spread the purée on the bread and top with the sun-dried tomatoes and torn basil.