5ml oil

1 red onion, sliced or chopped

1 garlic clove, crushed

200g cherry tomatoes, whole or halved

15ml balsamic vinegar

5ml brown sugar

1 x 410g can cannellini beans, drained

5 – 10ml basil pesto

Salt and milled black pepper

To Serve:

4 – 6 slices Albany Ultima Rooibos & Rye bread, toasted

Fresh rocket and/or basil leaves, torn (optional)

Heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes.

Add the cherry tomatoes, balsamic vinegar and brown sugar. Cook for 3-4 minutes.

Stir in the cannellini beans, pesto and season with salt and pepper. Heat through for 2-3 minutes.

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.

Warming Balsamic Tomato and Cannellini on Rye