Loaded Vegetarian Baguette with Roasted Garlic-White Bean Spread

Preheat your oven to 200°C.

Drain and rinse 240g canned white beans in a colander, shaking off excess water.

Peel 3 garlic cloves and place them on a small piece of aluminum foil, drizzle with 1/2 tbsp olive oil, wrap tightly, and roast in the preheated oven for 12 to 15 minutes until soft and golden.

While the garlic roasts, halve 100g cherry tomatoes and place in a medium bowl.

Wash and dice 1/2 medium cucumber into small cubes and add to the bowl with the tomatoes.

Peel and thinly slice 1/4 small red onion, then add to the vegetable bowl.

Wash and roughly chop 15g fresh parsley and add half to the vegetable bowl, reserving the rest.

Add 1 tbsp olive oil, the juice of 1/2 medium lemon, 1/2 tsp dried oregano, and a pinch of salt to the vegetables, tossing to combine.

When the garlic is soft and fragrant, remove from the oven and let cool for 2 minutes.

In a small bowl, mash the drained white beans with a fork until mostly smooth but with some texture remaining.

Unwrap the roasted garlic and mash it into the beans along with 1/2 tbsp olive oil, a squeeze of lemon juice, and salt to taste, stirring until well combined and creamy.

Slice the 1/2 small baguette in half lengthwise and lightly toast in the oven for 3 to 4 minutes until just crisp on the edges.

Spread the roasted garlic-white bean mixture generously on both halves of the toasted baguette.

Top the spread with the dressed tomato-cucumber-onion mixture, distributing evenly across both halves.

Garnish with the reserved chopped parsley and serve immediately as open-faced loaded baguettes.