Multigrain bread with cannellini cream and turnip tops

Ingredients

For 1 serving

• Multigrain bread2 slices
• Cooked cannellini beans100 g
• Broccoli rabe100 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten,

In season: November – March

Method

1. Bring a small pan of water to the boil and salt it. Meanwhile clean the turnip tops: discard the tough stalks and damaged leaves, keep the florets and tender leaves and wash them.
2. Rinse and drain the cannellini beans and blend them with half the oil, a pinch of salt and a spoonful of water until you have a smooth cream.
3. Blanch the turnip tops for 3 minutes, until tender, then drain them, squeezing lightly.
4. Peel and crush the garlic; heat the remaining oil in a frying pan over medium heat with the garlic and chilli for 1 minute, add the turnip tops and sauté for 2 minutes, until well flavoured; discard the garlic.
5. Toast the multigrain bread for 2–3 minutes, until crisp, spread it with the cannellini cream and top with the turnip tops.