• 1loaf of ciabatta sliced thinly
• 1clove of garlic
• Olive oil
• 250g firm tofu
• 2tsplemon juice
• 2tbspolive oil
• 1/2 garlic clove crushed
• 1/2 tsp salt
• Black pepper
• 2tbspNooch
• Sundried tomatoes
• Slices of garlic (From the tomato jar)
• 2sprigs of rosemary leaves picked and chopped
• Salt
• Olive oil
• 2cloves garlic sliced
• 400g cannellini beans
• Splash of red wine vinegar
• Mixed cherry toms, chopped small
• Black olives sliced
• Basil leaves, chopped
• Salt & Pepper
• Olive oil

Instructions

1. 1

   For all the crostini, grill the ciabatta on each side

2. 2

   Rub with garlic and drizzle over olive oil

3. 3

   Ricotta, Sun-dried tomato and Garlic

4. 4

   Drain & dry the tofu

5. 5

   Add to a blender and blitz together with all the other ingredients

6. 6

   Season & add more nooch if you wish

7. 7

   The consistency should be smooth enough to spread but not like a paste

8. 8

   Spread on the crostini and top with sun-dried tomatoes and garlic

9. 9

   Squashed cannellini bean & garlic

10. 10

    Bash the rosemary & some salt together in a pestle and mortar

11. 11

    Add olive oil and put aside

12. 12

    Fry the garlic slices in oil until golden

13. 13

    Add the beans and cook for 7 minutes

14. 14

    Add a splash of vinegar and bubble away

15. 15

    Season then mash with a fork adding oil to keep it smooth

16. 16

    Spread the beans on the crostini and then drizzle with the rosemary oil

17. 17

    Tomato, olive & basil

18. 18

    Mix all the ingredients together and spread across the crostini

19. 19

    Top with little basil leaves and season