For the chorizo:
100g chorizo ring, skin removed and cut into 1cm slices,
½ x 400g can cherry tomatoes, drained,
1 x 220g can butter beans, drained,
½ x 410g can cannellini beans, drained,
2 cloves garlic, crushed,
Splash of good red wine,
2 tbsp fresh parsley, chopped,
Salt and freshly ground pepper.
For the bruschetta:
Fresh bread cut into 12 x 1cm rounds, (cut on the diagonal),
1 fat clove garlic, peeled,
Coarse sea salt.
1. Preheat the oven 200C/400F/Gas 6.
2. Heat a little olive oil in a frying pan and add the garlic and chorizo, fry gently, making sure the garlic down not brown.
3. Add the wine and tomatoes, continue cooking for 1-2 minutes.
4. Add butter beans, cannellini beans and 1/2 the parsley, continue cooking for 5 minutes on a medium/low heat. Season and set aside.
Rub each side of each slice of the bread with the garlic and spread the slices flat on the baking tray.
Drizzle with a little olive oil and a fine sprinkling of coarse sea salt and bake in the oven to crisp for 5-10 minutes.
How to serve: Sit the bruschetta on a large serving platter and spoon the warm chorizo mixture on top, sprinkle with the remaining chopped parsley and serve. Assemble the bruschetta at the last minute, so the bread does not go soft!