1. Place tomatoes on a baking tray, cut side up, and brush with half the oil. Sprinkle with salt and oregano and roast in a moderate oven, 180°C, for 35 minutes.
2. In a saucepan, heat remaining oil and sauté onion and garlic. Add spices and cook, stirring, until aromatic.
3. In a food processor, blend butter beans, spice mixture and cottage cheese until smooth.
4. Spread the bean mixture over the toasted bruschetta. Top with roast tomatoes and sprinkle with oregano.

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