- 8 slices ciabatta bread
- 2 tablespoons olive oil
- 1 garlic clove, peeled
- to taste salt and black pepper
- to serve extra virgin olive oil
For the beans
- 2 tablespoons extra virgin olive oil
- 1 red onion, peeled and thinly sliced
- 150g cherry tomatoes, quartered
- 2 tablespoons flat leaf parsley (coarsely chopped)
- 2 x 400g tins cannellini beans, drained and rinsed
Feast your eyes on the finest italian beans with rosemary on garlic toasts! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Heat a griddle pan over a high heat. Cover one side of each slice of bread with olive oil, then season with salt. Place the slices on the griddle for a few minutes until charred lines appear and the bread is crispy. Turn over and repeat on the other side.
While the bread is toasting, prepare the beans. Heat a frying pan over a medium heat, then add the oil and onion and season with salt. Cook for 5 minutes until softened. Add the tomatoes, cook for about a minute until they start to release their juices, then stir in the parsley.
Add the beans and cook for 2 minutes until warmed through, adding a little water if the mixture seems dry. You do not want the beans to get mushy, so once cooked, remove from the heat and season well with black pepper.
When the ciabatta is done, rub one side with the garlic. Serve the beans on top of the toast and finish with a drizzle of olive oil.
Once you’re done, simply sit back and enjoy your italian beans with rosemary on garlic toasts and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.