Crispy Garlic Butter White Bean & Tomato Loaded Baguette

Preheat your oven to 200°C and line a baking sheet with parchment paper.

Drain and rinse 400g canned white beans in a colander, then pat them completely dry with paper towels to ensure they crisp up properly.

Wash 150g cherry tomatoes and halve them lengthwise.

Peel 3 garlic cloves and mince them finely.

Slice 1/2 baguette in half lengthwise to create two long open-faced pieces.

In a small saucepan over low heat, melt 30g unsalted butter with 2 tbsp extra virgin olive oil, then add the minced garlic and cook for 30 to 45 seconds just until fragrant but not browned, stirring constantly.

Brush the cut sides of both baguette halves generously with half of the garlic butter mixture, then place them cut-side up on the prepared baking sheet.

In a medium bowl, toss the dried white beans with the remaining garlic butter, 1 tsp dried oregano, and a pinch of salt and black pepper until evenly coated.

Spread the seasoned white beans evenly across both baguette halves, then nestle the halved cherry tomatoes among the beans, cut-side up.

Grate 30g parmesan cheese and sprinkle it evenly over the beans and tomatoes.

Bake at 200°C for 10 to 12 minutes until the baguette edges are golden and crispy, the beans have crisped slightly, and the tomatoes have softened and released some juice.

While baking, wash and roughly chop 15g fresh parsley.

Remove from the oven and immediately drizzle 1 tbsp red wine vinegar over the hot loaded baguettes, then scatter the chopped fresh parsley on top.

Cut each baguette half into 3 to 4 pieces and serve warm.