Napolina Tuscan style tomato and bean bruschetta

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1. Preheat the grill. Chop 40g of olives. Thinly slice 5 fresh basil leaves. Peel and crush 2 garlic cloves.
2. Open 1 carton of chopped tomatoes and add to a mixing bowl.
3. Add 1 drained can of cannellini beans and the chopped olives.
4. Pour in 4 tablespoons of olive oil, add the basil, garlic and season with salt and pepper. Mix everything together.
5. Cut a fresh rustic loaf into 1cm thick slices and place on a baking tray.
6. Drizzle with olive oil and grill for 1 minute until golden. Top with goats cheese.
7. Add the bean mixture and serve immediately.