White bean and spinach bruschetta

Ingredients

• 

  2 tablespoons extra virgin olive oil

• 

  400g can no added salt white beans, drained, rinsed

• 

  1 clove garlic, crushed

• 

  100g baby spinach leaves

• 

  1 small lemon, halved

• 

  4 small slices wholegrain sourdough bread, toasted

• 

  2 tablespoons smooth ricotta

• 

  Fresh basil leaves and dried chilli flakes, to serve (optional)

Method

1. 
   1

   Heat 1½ tablespoons of the olive oil in a large frying pan over a medium heat. Add beans and garlic. Cook, stirring, for about 5 minutes, until beans are hot. Mash slightly.

2. 
   2

   Squeeze over juice from one lemon half. Add spinach. Season with pepper. Cook, stirring, for a further 1–2 minutes, until spinach is just wilted.

3. 
   3

   Spread toast with ricotta. Top with bean mixture.

4. 
   4

   Sprinkle with basil and chilli flakes. Drizzle over remaining olive oil. Squeeze over remaining lemon half.