Fagioli Crostini

I remember as a child, the comforting and reassuring emotions that came with a bowl of Pasta e Fagioli. It does for the heart what chicken soup does for the soul.

The purity and modesty of simple, creamy beans, combined with olive oil, salt, and a few herbs. I was keen to pay homage to this in the form of the Crostini.

🥣 Makes 4 crostini

• 400g tin borlotti beans

• a few sprigs fresh rosemary

• extra-virgin olive oil

• salt

• pepper

1. Cook up your borlotti beans with the fresh rosemary, a good dash of salt & pepper, and a generous glug of extra-virgin olive oil.

2. Take off the heat and give the beans a mashing.

3. Lace your crostini with raw garlic.

4. Unreservedly slop that fagioli on.