Bruschetta with white bean purée and gremolata

Gremolata

• 1 lemon, peel only, no white pith
• 1 garlic clove
• 10 g fresh parsley, leaves only

White Bean Purée

• 400 g canned cannellini beans, rinsed and drained
• 1 garlic clove
• 30 g lemon juice
• 50 g extra virgin olive oil
• ½ tsp sea salt
• ⅛ tsp ground black pepper
• 2 - 3 sprigs fresh thyme, leaves only

Assembly

• 8 slices sourdough bread, rye (gluten-free bread if required)
• extra virgin olive oil, to brush and drizzle
• 250 g cherry tomatoes, cut in halves
• sea salt, to season
• ground black pepper, to season