Serves = 4
- 1 & 1/2 tablespoons extra virgin olive oil
- 1 red onion, remove ends and papery skin then finely chopped
- 2x cans cannelini beans, drain liquid off
- 2/3 cup smooth ricotta
- 8 slices crusty bread, toasted until golden
- 2 tomatoes, sliced into circles or semi circles