Mashed white bean and tapenade bruschetta
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.
Makes 4.
You will need:
1 x 400g (14oz) tin cannellini or butter beans
2 tablespoons olive oil
1 clove of garlic, crushed or finely grated
50-75ml (2-3fl oz) chicken or veg stock
Salt and freshly ground black pepper
4-5 tablespoons tapenade (see below)