Butter Bean and Jamon Tapas

Drain the beans and tip into a food processor with the rosemary, then whizz to combine. Reduce the speed, drizzle in the oil until smooth, then add a splash of hot water and whizz again until very silky. Stir in the paprika and some seasoning.
Griddle the bread until nicely char-marked, and rub with the peeled garlic cloves. Top the toasts with a generous dollop of the butter bean mash and a slice of jamon, drizzle with olive oil and season with sea salt and more smoked paprika.

20 mins

4 serving

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