Rosemary and cannellini bean bruschetta

Beans and bread make a complete protein. As for texture, imagine refried beans and you'll get close. The flavor falls completely in the Italian profile.

Heat a little oil on a frying pan and add the sun-dried tomatoes, garlic and rosemary.

Sautée over low heat for a minute or two, taking care not to let the garlic burn. Add the tomatoes and beans and cook for a further 2 minutes or until heated through.

Season with salt and pepper.

To serve, place the bread slices under a hot grill for 30 seconds to 1 minute on each side, until slightly browned and toasted.

Top each slice with a little bit of the bean mixture, drizzle with olive oil and garnish with a few fresh basil leaves.