Butter bean bruschetta recipe

• 400 g (14.1oz) Baby plum tomatoes, finely chopped
• 400 g (14.1oz) Tinned butter beans, drained
• 1 tbsp Dried oregano
• 2 tbsp Lemon juice
• 0.25 Zest of lemon, finely chopped
• 3 tbsp Olive oil
• 6 Black olives, pitted and chopped
• 8 Thick slices rustic, wholemeal loaf
• 1 Garlic clove
• 1 Pinch of sea salt and black pepper to season.

1. Pre-heat the grill to a medium heat.
2. Place the tomatoes, butter beans, Oregano, lemon juice and zest, 1 tbs of the olive oil and the olives in a bowl and stir to combine.
3. Season to taste.
4. Brush both sides of the bread lightly with the remaining oil, place under the grill and lightly toast each side until they begin to brown.
5. Allow the bread to cool slightly then take the garlic clove and lightly rub over the surface of the bread.
6. Top the bread with the tomato and bean mixture and serve immediately.

tomatoes, butter beans, oregano, lemon juice, lemon, olive oil, black olives, garlic, salt

Taken from www.lovefood.com/guide/recipes/11339/mark-hixs-butter-bean-bruschetta (may not work)