2 tins of white beans rinsed and drained
1 clove of garlic
Red Island extra virgin olive oil
sea salt and fresh black pepper
Crusty sourdough bread
juice and zest of a lemon
2 tbsp toasted pinenuts
1 punnet of cherry tomatoes
Preheat your oven to 170 degrees celsius. Place your cherry tomatoes on a lined baking tray and season generously with extra virgin olive oil and sea salt before baking for 25 minutes or until blistered and soft. Remove from the oven and allow to cool before setting aside.
In a food processor combine the garlic, parmesan, roquette, 3-4 tbsp extra virgin olive oil and a couple tbsp of the white beans before pulsing on high until you have a coarse salsa. Adjust the seasoning with freshly cracked black pepper and sea salt.
Add the white beans to a large bowl and pour over the salsa and add the chopped onion beforemixing thoroughly. Check seasoning again and adjust if needed.
Toast the bread before topping with white bean mix and zesting a little lemon on each bruschetta and a squeeze of lemon juice before sprinkling with pinenuts and serving along with the roasted cherry tomatoes.