Bill Granger recipe: White-bean bruschetta with pata negra and shallots, capers and parsley

Serves 4

This is a great dish to throw together when you might not have much veg in the house, but have picked up loads of punchy deli ingredients.

1 loaf crusty olive bread, sliced
2 tbsp olive oil, plus extra for drizzling
2 garlic cloves, very thinly sliced
1 sprig rosemary, chopped
2 x 400g cannellini beans, drained
4 tbsp chicken or vegetable stock

To serve

2 shallots, thinly sliced
Handful flat-leaf parsley leaves
2 tbsp capers
100g pata negra or ibérico ham

Preheat the oven to 200C/400F/Gas6. Place the bread on two baking trays. Drizzle with olive oil and season with salt and pepper. Bake for 10 to 12 minutes until golden brown. Transfer to a serving platter and leave to cool.

For the white beans, put the 2 tbsp of olive oil, garlic and rosemary in a saucepan and place over a low heat. Cook for 2 to 3 minutes until the garlic is softened but not coloured. Add the beans, stock, a pinch of salt and plenty of ground black pepper. Warm through for 3 to 4 minutes, tossing in the flavoured oil until hot.

Remove from the heat and mash lightly with a potato masher to roughly crush the bean purée, which thickens as it cools. Tip into a serving bowl and leave to cool. Drizzle over some olive oil before serving.

When ready to serve, put the shallots, parsley and capers in a bowl and drizzle with olive oil. Place on a platter with the bread, bean purée and ham and let everyone assemble their own bruschetta.

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