Cannellini bean and cherry tomato bruschetta
An uncomplicated but delicious bruschetta topping made with cannellini beans, cherry tomatoes, basil and capers.
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Servings: 2 people
Calories: 723kcal
Ingredients
For the bruschetta:
- 4 slices sourdough bread
- Olive oil, to drizzle or spray
- 1 clove garlic, peeled and cut in half
For the topping:
- 1 can cannellini beans, drained
- 12 cherry tomatoes, halved
- 1-2 teaspoon capers
- Small handful basil leaves, thinly sliced
- Salt and pepper, to season
- Olive oil, to drizzle
- Balsamic vinegar, to drizzle
Instructions
- If using, heat a griddle pan until it's very hot. Drizzle or spray bread with a little olive oil, then grill on both sides until toasted and marked. Once toasted, rub the surface with the cut garlic clove.
- While the bread is grilling, roughly mash the cannellini beans. I like them about half mashed with some whole beans still in the mix. Reserve a few capers for garnish, finely chop the rest and add them to the beans, along with the cherry tomatoes and basil leaves. Drizzle in a little olive oil (1-2 tsp), add a good grind of salt and pepper, then stir to combine the mixture. Pile it onto the grilled sourdough and drizzle with a little more olive oil, and balsamic vinegar.
- Serve immediately.
Nutrition information
Calories: 723kcal | Carbohydrates: 123g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Sodium: 707mg | Potassium: 1382mg | Fiber: 14g | Sugar: 6g | Vitamin A: 560IU | Vitamin C: 23.8mg | Calcium: 228mg | Iron: 11.9mg
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