Garlic mushroom & rustic bean bruschetta
6
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Try this simple but elegant bruschetta, which goes from kitchen to table in under 30 minutes.
Ingredients
Thyme, Fresh
½ teaspoon(s)
Mushrooms
150 g
Garlic
1 clove(s)
Ciabatta Bread
50 g
Cannellini Beans, cooked
100 g
Half Fat Crème Frâiche
1 teaspoon(s), level
Low Fat Soft Cheese
25 g
Coarse Grain Mustard
½ teaspoon(s), level
Lemon
¼ zest(s) of 1
Instructions
1
Reserve a few thyme leaves to garnish then place the rest in a lidded saucepan with the mushrooms, garlic, 2 tablespoons of water and a seasoning of black pepper.
2
Cover and cook for 5 minutes until the mushrooms are juicy, then remove the lid and cook for 2–3 minutes until all the liquid has evaporated.
3
Preheat the grill to medium. Meanwhile, cut a slice of ciabatta. Toast under the grill until golden and crisp.
4
Tip the cannellini beans and their liquid into another saucepan and cook gently for 2–3 minutes until heated through. Drain the beans then use a hand blender to whizz to a purée with the crème fraiche, soft cheese, mustard and lemon zest.
5
Spoon the bean purée on top of the ciabatta toast and pile the mushrooms on top. Serve straightaway, garnished with the reserved thyme leaves.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.