Spanish-Style Pan con Tomate with Smoked Paprika White Beans

Cut 2 medium ripe tomatoes in half. Grate the flesh using the coarse holes of a box grater into a medium bowl, discarding the skins. Season the grated tomato pulp with a pinch of flaky sea salt and set aside.

Toast 4 thick slices of sourdough bread until golden brown and very crisp, using either a toaster or a dry griddle pan over medium-high heat for 2 minutes per side.

Immediately rub one side of each warm, toasted sourdough slice with 2 garlic cloves (peeled and cut in half) to infuse them with raw garlic flavor. Drizzle 1/2 tsp of extra virgin olive oil over each garlic-rubbed slice (using 2 tsp of the olive oil total).

Drain and rinse 1 can (540 ml) of cannellini beans.

In a small skillet, heat the remaining 2 tbsp of extra virgin olive oil over medium-low heat. Add 1 tsp of smoked paprika and cook for 45 seconds, stirring constantly, to bloom the spice in the warm oil.

Add the rinsed cannellini beans to the skillet with the paprika oil. Cook for 2 to 3 minutes, stirring gently to coat and warm them through.

Remove the skillet from the heat. Use the back of a fork to mash about half of the beans directly in the pan to create a creamy, rustic texture. Stir in 1 tbsp of freshly squeezed juice from the 1/2 lemon, and season with flaky sea salt and freshly cracked black pepper to taste.

Spoon the grated tomato mixture evenly over the garlic-rubbed sourdough slices. Top with the warm, smoky mashed white beans. Garnish with 10 g of chopped fresh flat-leaf parsley and an extra pinch of flaky sea salt before serving immediately.