Bean bruschetta
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Perfect for a scrumptious starter or a Saturday brunch, this bruschetta is the best of them all! With added cannellini beans, rocket and herbs making the dish irresistible, you’ll never want to try another version again.
Ingredients
Olive oil
2 tsp
Brown onion
½ small, finely chopped
Garlic
1 clove(s), crushed
Salted anchovies in oil, drained
2 medium, roughly chopped
Fresh red chilli
1 tsp, finely chopped
Cherry tomatoes
125 g, halved
Fresh rosemary
1 tsp, finely chopped
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
White sourdough bread
140 g, (4 x 35g) wholegrain, toasted
Rocket
30 g
Instructions
1
Heat oil in a small non-stick frying pan over medium heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic, anchovies and chilli and cook, stirring, for 1 minute or until fragrant.
2
Add tomatoes and rosemary and cook, stirring, for 3–4 minutes or until softened. Stir in beans and cook for a further 2 minutes or until heated through. Season with salt and pepper.
3
Serve toast topped with bean mixture and rocket.
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