Crostini with white bean purée

Method

1. Heat the olive oil in a saucepan over a medium heat. Add the chopped onion and cook, stirring occasionally, for 5 minutes, until soft. Add the garlic, cannellini beans, chicken stock and some seasoning and simmer for 4-5 minutes, until the beans are tender. Set aside to cool slightly.
2. Meanwhile, to make the black olive relish, simply stir all the ingredients together in a bowl. Season to taste with salt and pepper and set aside.
3. Process the beans and their liquid in a blender or food processor with the extra-virgin olive oil and lemon juice. Season to taste. You can serve this warm or at room temperature – it will thicken as it cools.
4. To make the crostini, put a griddle pan over a high heat until very hot. Toast the bread slices until very lightly charred on both sides.
5. To serve, spread some white bean purée on top of each warm crostini and spoon on a little olive relish.