Bruschetta with Roasted Pepper and ****er Bean Mash

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Makes 2 servings as a starter or snack or 16-24 canapés

This is a really quick , but very tasty starter idea that could just as easily be used as canapés if you cut the rolls into bite-size pieces. Fabulous with a chilled glass of Prosecco!
Ingredients:

• 4 tbsp of extra virgin olive oil
• 1 small onion, peeled and finely chopped
• 1 tsp of smoked paprika
• 220g tin ****er beans, drained
• 1 roasted red pepper (from a jar)
• Salt and freshly ground black pepper
• 2 tbsp pitted black olives, chopped
• 2 tbsp flat leaf parsley, chopped
• 1 tbsp freshly squeezed lemon juice
• 2 Juvela Gluten-Free White or Fibre Rolls
• Rocket to garnish

Method:

Heat 1 tbsp of the olive oil and gently fry the onion for 5 minutes. Add the smoked paprika and cook for a further 2 minutes.


Place the onion mixture, roasted peppers, ****er beans and 2 tbsp of the olive oil in a food processor and blend to a coarse paste or smoother if you prefer. Season to taste.


Place the chopped olives in a bowl with the parsley. Pour over the remaining

tablespoon of olive oil and the lemon juice, season and stir well.


Cut the Juvela Gluten-Free Roll in half and place cut side down in a hot griddle pan for 2 -3 minutes until slightly charred. Alternatively, place under a medium grill until golden and crisp.


Top each half with the ****erbean and pepper mash and drizzle over the olive mixture. Garnish with fresh rocket leaves.


If making canapés, cut each roll in half and then cut each half into 4-6 pieces and top as above.