Tomato and white bean bruschetta
6 serves
35 m
8 m
Ingredients
- 400 g can cannellini beans, rinsed and drained
- 1 tbs lemon juice
- 1 tbs olive oil
- 1 small clove garlic, crushed
- 1 small (32 cm) wholemeal baguette (220 g)
- Olive oil cooking spray
- 2 x 250 g punnets cherry tomatoes, quartered
- ½ small red onion, finely chopped
- ½ cup finely shredded basil
- 2 tsp balsamic vinegar
- 2 tsp olive oil
- Extra basil leaves, to garnish
Method
Step 1
Process beans, juice, oil and garlic in a food processor until smooth. Transfer to a bowl. Cover and set aside.
Step 2
Cut baguette into approximately 1 cm slices. Place bread slices on an oven tray. Spray with cooking oil spray. Bake in a 200 °C preheated oven for 5-8 minutes, or until crisp and golden. Cool on tray.
Step 3
Combine tomatoes, onion, basil, vinegar and oil in a large bowl.
Step 4
Spread bean mixture over toasted bread slices, top with tomato mixture. Garnish with extra basil leaves, if desired. Serve straightaway.
Tips
- Bean mix can be prepared and bread can be toasted 1 day ahead. Keep bread in a container and bean mix covered in the fridge.
- Tomato topping can be prepared up to 1 hour ahead. Keep, covered in the fridge. Assemble bruschetta just before serving.
Tasks for kids
- Combine tomatoes, onions, basil, vinegar and oil (Step 3)
- Spread bean mixture over toasted bread slices (Step 4)
- Garnish with basil leaves (Step 4)
