Bruschetta with roastpepper-andcannellini Purée and Blackolive relish
8T olive oil
1 small onion, chopped 1t smoked paprika
1 tin cannellini beans, drained 2 roasted peppers (jar or tin) salt and pepper, to taste 1 baguette, sliced
50g pitted calamata olives 2T fresh parsley, chopped 1T fresh lemon juice handful of rocket leaves
1. Heat 2T olive oil in a saucepan and fry the onions for 5 minutes. Add the smoked paprika and cook for 2 more minutes. 2. Place the onion mixture, beans, roasted peppers and 2T of olive oil in a food processor, blend until smooth and season with salt and pepper. 3. Toast or braai the baguette slices on a grid and set aside. 4. For the black-olive relish, place the chopped olives and parsley in a bowl with the remaining olive oil and lemon juice. Season and stir. 5. To serve, spread the purée over the toasts, spoon on some olive relish, top with rocket leaves and drizzle with a touch more olive oil.