Warming Balsamic Tomato and Cannellini on Rye

Made with Albany Ultima Rooibos & Rye Brown Bread


  1. Heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes.
  2. Add the cherry tomatoes, balsamic vinegar and brown sugar. Cook for 3-4 minutes.
  3. Stir in the cannellini beans, pesto and season with salt and pepper. Heat through for 2-3 minutes.
  4. Serve on toast, topped with rocket leaves and/or basil leaves.

Cook’s note: A handful of baby spinach leaves or cooked and chopped bacon make tasty additions.