Basil bean bruscetta recipe from the inclusive world of Dame Fandango

vegetables | basil bean bruscetta

Serves 2-3

This is a lovely, quick, tasty meal based on one from the Art of Hospitality in London - which you can rustle up pretty quickly.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

1 wheat-free baguette, sliced into 1-1 ½ cm thickness
Punnet of ripe cherry tomatoes
14 oz (410g) tin of berlotti beans, rinsed
3-4 cloves of garlic, peeled but whole
1 tbsp red wine vinegar
3 tbsp oil
Small handful of basil leaves, shredded
Generous salt and pepper

Method...

Heat the oven to 170°C.
In a baking tray, toss the tomatoes and garlic in 2 tbsp oil and bake for 15-20 minutes.
Heat the beans and add 1 tbsp olive oil, the vinegar, salt and pepper and the basil.
Toast or bake the bread.
Take the tomatoes off the tray and mix into beans.
Take the slices, rub them in the oil and juice that is left on the tray, and then rub them with the cloves of garlic.
Then top each slice with some of the tomato bean mix.

Maybe serve with...

These work well, either on their own for a lunch, starter or light supper. You can combine with the dressed lemon leaves and the minted courgette cubes if you wish to have a more substantial meal.

For those able to eat wheat...

Serve with toasted ciabatta slices.

If you have ciabatta leftover, use with the sublime tomato soup, the mushroom and sherry soup, the mushroom and herb provencal and the pepper paprikash. If you have beans leftover, see the bean chilli and the Mexican bean salad. If you have cherry tomatoes leftover, see the quick fling pasta.

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