Bold Bean Co

Directions

1. step 1

   Preheat the oven to 180°C.

2. step 2

   Add the tomatoes, garlic and rosemary to a baking dish with a pinch of salt and cover generously with olive oil. Roast for 40 minutes until the tomatoes are jammy, almost bursting and slightly charred on the outside.

3. step 3

   Meanwhile, make the white bean puree by adding the drained beans to a blender with the zest of 1 lemon, half its juice and cracked black pepper. Once the tomatoes are nearly done, take out 2 garlic cloves and squeeze them out of their skins into the puree. Blend until you reach a super smooth but still thick consistency - adding a splash of water or oil from the tomatoes to loosen, if necessary.

4. step 4

   For the final 6-8 minutes of roasting the tomatoes, arrange the baguette slices on a baking tray with 1 tbsp olive oil and bake for 6-8 minutes until golden and crisp.

5. step 5

   The puree can either be spread onto the crostini using or spoon or for a smoother, neater finish, fill a piping bag with the puree and squeeze it in a wiggled line onto the crostini, in a thick layer. Top each crostini with the puree, and tumble over a spoonful of the tomatoes with their oils and a few of the crisped rosemary leaves from the tray. Finish with cracked black pepper and fresh basil leaves, if you like.