1. Preheat the grill. Put tomatoes, cut-side up, on a foil-lined baking tray.
2. Grill 15cm from heat source until tomatoes wilt, 3 minutes; set aside.
3. Place beans, fetta, parsley, basil, garlic and 1 tbs of the oil in a food processor; puree until mixture is smooth. (This makes about 2/3 cup.)
4. Spread bean mixture evenly onto toast; top with roast tomatoes and radicchio. Drizzle with remaining oil, season with pepper and serve.
NUTRITIONAL INFO PER SERVING
825 kJ (197 cal), 5g protein, 23g carbs, 4g fibre, 10g fat (2g sat fat), 193mg sodium
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