White Bean Bruschetta with Rosemary & Capers

At the Lello table

Creamy white beans, rosemary and capers piled on charred bread for an effortless aperitivo. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.

Method

1. Crush half the beans with capers, rosemary, lemon zest, lemon juice and olive oil.
2. Fold in the remaining whole beans and correct the acidity.
3. Toast the bread and rub lightly with the cut garlic.
4. Spoon the beans generously over the warm toast.

Cook’s notes

• Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.

Substitutions

To serve

Arrange on a board and serve while the bread is still crisp.

Storage & make-ahead

Refrigerate leftovers in a covered container for up to 2 days.