Rustic White Bean and Tomato Toast

1 loaf Ciabatta. or other rustic bread, cut into 12 - 1 inch slices

½ cup olive oil, divided

1 1/4 cup parmesan cheese, grated, divided

3 cloves of garlic, halved

1 large onion, quartered

1 red bell pepper, quartered

1 ½ tablespoons Sicilian Seasoning

2 tablespoons tomato paste

2 cups chicken or vegetable broth, divided

1 can cannellini beans, drained and rinsed

1 cup cherry or grape tomatoes, halved

Chopped basil for garnish

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1. Preheat oven to 375°F.

2. Brush the bread with oil and toast in oven for 5 minutes. Flip each slice of bread and sprinkle with 1 tablespoon of Parmesan cheese. Toast in oven until well browned and dry - about 6 minutes.

3. In a food processor, combine the onion, garlic, and red pepper. Pulse 6 times for 5 seconds each time.

4. Add 2 tablespoons of olive oil to a large sauté pan over medium heat. Add onion pepper mixture to the saute pan and cook for 5 minutes. Stir in the Sicilian seasoning, tomato paste, and 1 cup of stock. Cook for 10 minutes.

5. Stir in the beans and remaining 1 cup of stock to the pan. Cook for 10 minutes.

6. Finally add in the tomatoes and cook for 3 minutes. Stir in ½ cup Parmesan.

7. To serve, spoon the filling onto the toast and garnish with remaining 1/4 cup of grated Parmesan. If using, serve with chopped basil.

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