In a food processor blitz a can (150g) cannellini beans (rough or smooth, depending on what you prefer). Pour into a small frying pan with a little olive oil and stir around till warmed through. Season with sea salt and pepper. You can also add a dash of truffle oil.
Toast four small slices of sourdough bread, rub with a cut clove of smoked garlic. Spread the puree overtop and sprinkle with some chili flakes. Add a drizzle of olive oil and serve along with a glass of Pugliese Primitivo (aka Zinfandel), such as the organic Fatalone.
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