Photo of Garlic mushroom & rustic bean bruschetta by WW

Garlic mushroom & rustic bean bruschetta

6 - 8
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
Try this simple but elegant bruschetta, which goes from kitchen to table in under 30 minutes.


Thyme, Fresh

½ teaspoons


150 g


1 clove(s)

Ciabatta Bread

50 g

Cannellini Beans, cooked

100 g

Half Fat Crème Frâiche

1 teaspoons, level

Low Fat Soft Cheese

25 g

Coarse Grain Mustard

½ teaspoons, level


¼ zest(s) of 1


  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.