6 tbsp olive oil
4 cloves of garlic, still in paper
1 tsp finely chopped rosemary
4 small slices rustic white bread
1 x 410g/14oz tin of cannellini beans, drained
1 lemon, zest and juice
salt and freshly ground white pepper
55g/2oz sun blush tomatoes, roasted peppers, black olives and marinated anchovies, all available from good deli counters
Preheat the oven to 180C/350F/Gas 4.
Place the garlic, olive oil and rosemary into a small roasting tin and pop into the oven for 15 minutes to roast the garlic and infuse the oil.
Remove from the oven and brush the bread with a little of the infused olive oil and grill or griddle on both sides.
Place the chopped rosemary into a small saucepan.
Remove the garlic from the oil and press with the side of a knife to squeeze the pulp from the papery shell. Discard the sprig of rosemary.
Place the garlic pulp into the saucepan, add the cannellini beans, lemon juice and mash with a fork or potato masher.
Add the remaining oil to the garlic and beans, season with salt and freshly ground black pepper, heat gently, stirring to prevent it catching.
Place the grilled bread onto two plates and spoon on the hot bean mash.
Decorate with the sun blush tomatoes, roasted peppers and anchovies. Serve at once.
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