White bean, garlic & tomato bruschetta

Ingredients

• •  500g cherry tomatoes, halved
• •  2 tbsp Napolina Extra Virgin Olive Oil
• •  1 tbsp Napolina Balsamic Vinegar
• •  2 garlic cloves, crushed
• •  sourdough bread, sliced
• •  1 ripe avocado, finely sliced
• •  Napolina Extra Virgin Olive Oil, to serve
• •  small bunch of basil, roughly chopped, to serve
• For the hummus
• •  1 x 400g can Napolina Chickpeas, drained, water reserved
• •  2 x 150g cans Napolina Drained and Ready to Serve Cannellini Beans
• •  1 ½ lemon, zested and juiced
• •  2 tbsp tahini
• •  2 small garlic cloves, peeled
• •  3 tbsp Napolina Extra Virgin Olive Oil

Method

1.  To make the hummus, blitz all the hummus ingredients plus 100ml of the chickpea water in a food processor, then season to taste, cover and chill until ready to serve.

2.  Preheat the oven to 220C/ 200C fan/ gas 7. In a bowl, mix the tomatoes with the Napolina Extra Virgin Olive Oil, Napolina Balsamic Vinegar, crushed garlic, and salt and freshly ground pepper. Line a baking tray with foil, then space out the tomatoes on it and roast for 10-15 mins, until they’ve softened and they’re a little charred.

3.  Meanwhile, toast the sourdough slices. Once toasted to your liking, top with the chilled hummus, then spoon over the grilled tomatoes and avocado slices. To serve, drizzle with the Napolina Extra Virgin Olive Oil, season and garnish with the basil.

Tip:  If you’d prefer slow-cooked tomatoes, heat the oven to 150C/130C fan/gas 2. Toss the tomatoes, garlic, olive oil and balsamic vinegar together in a large roasting dish, season, then slow roast in the oven for 5 hrs.

Storage:  You can store the hummus in a sealed container in the fridge for 3-4 days. The tomatoes will also keep for a few days in a sealed container in the fridge.