First, drain the tinned cannellini or butter beans, whichever you're using, and lightly rinse them. Put them in a saucepan and add the olive oil, the garlic, the chicken or vegetable stock, whichever you're using, and season to taste. Place on a medium to low heat and simmer for 8-10 minutes.

Remove the pan from the heat and roughly mash the beans with a potato masher or a wooden spoon. Spread the tapenade on the toasts then divide the beans between the toasts and serve.

Bruschetta Recipe & Toppings: 

• Bruschetta Toasts
• Mini Mushroom Bruschetta with Rocket, Olives and Parmesan
• Sardine, tomato and avocado bruschetta
• Butternut Squash and Spinach Bruschetta
• Mashed white bean and tapenade bruschetta
• Tapenade