• 130 g Cream of red cabbage and white kidney beans
• 1/2 Red onion
• 4 slices of bread
• Extra virgin olive oil to taste
• Salt to taste
Thinly slice the onion and brown in a pan with a drop of oil. Toast the slices of white bread on both sides, in a pan with a drop of oil. Arrange them on a serving dish. Top each slice with the cream of red cabbage and white kidney beans, add a few slices of onion, a dash of pepper and a drizzle of raw oil. Garnish with a few basil leaves and serve. Appetizers that can be enjoyed with drinks, as a starter or even the main course of a simple dinner, they also make a welcome addition to party buffets.