Ingredients
Method
1.
Preheat a barbecue grill to high or a chargrill pan over a high heat. Drizzle cut side of bread with 1⁄2 of the olive oil and grill, cut-side down, until lightly charred. Rub thoroughly with garlic.
2.
Heat remaining oil in a medium frying pan over a low heat and add eschalot. Cook for 3 minutes or until lightly softened. Add thyme, celery seeds and olives, then cook for a further 3 minutes. Add cucumber and cook briefly until softened. Stir in beans and lemon juice, then season.
3.
Spoon olive mixture on toasts. Mix tahini and sour cream together in a small bowl. Spoon over toasts, then sprinkle with pepper to serve.