Cannellini bean bruschetta and chorizo crisps

Method

1. Heat the light olive oil in a heavy-based saucepan and cook the onion until just softened.

2. Add the garlic and thyme and cook for a further minute.

3. Stir in the beans and heat through gently.

4. Meanwhile heat a frying pan with the remaining light olive oil add the chorizo slices and cook for 1-2 minutes or until the slices are really crispy. Drain well on kitchen paper (reserving the lovely oil).

5. Using a hand blender, blitz the bean mixture to form a rough paste and season generously with salt and black pepper

6. Stir in the parsley and extra virgin olive oil and mix well to combine.

7. Heat a griddle pan to smoking hot and grill the bread for about a minute each side, until golden brown and nicely lined.

8. Top each slice of bread with a quarter of the purée and some crispy chorizo slices, finish with a drizzle of the chorizo oil and serve.

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Ingredients

4 tbsp light olive oil
1 small onion, finely diced
1 garlic clove, crushed
1 tsp thyme leaves
1 x 400g can cannellini beans, drained and rinsed
150g packet Chorizo, slices
2 tbsp fresh flat-leaf parsley, chopped
2 tbsp extra virgin olive oil
4 slices ciabatta bread

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