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Bean bruschetta

Bean bruschetta

Total Time
20 min
10 min
10 min
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.


Olive oil

2 tsp

Brown onion

½ small, finely chopped


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


30 g


  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.


SERVING SUGGESTION: Mixed salad leaves. TIPS: You can use a splash of Worcestershire sauce instead of anchovies. Cook double the bean mixture to make Chilli bean wraps for tomorrow’s lunch. At end of Step 2, remove half the bean mixture. Cover and place in fridge. The next day, reheat and divide among 2 x 40g wholemeal tortillas. Roll to enclose filling.