A twist on the classic tomato bruschetta, this recipe also uses cannellini beans, olives and goats cheese on rustic ciabatta.
Tuscan Style Tomato & Bean Bruschetta
Cooking Time
15 minutes
Servings
4
Method:
Preheat the grill. Chop 40g of olives. Thinly slice 5 fresh basil leaves. Peel and crush 2 garlic cloves.
Open 1 can of chopped tomatoes and add to a mixing bowl.
Add 1 drained can of cannellini beans and the chopped olives.
Pour in 4 tablespoons of olive oil, add the basil, garlic and season with salt and pepper. Mix everything together.
Cut a fresh rustic loaf into 1cm thick slices and place on a baking tray.
Drizzle with olive oil and grill for 1 minute until golden. Top with goats cheese.
Add the bean mixture and serve immediately.
Learn more about the Napolina pulses range here.
Ingredients
1 x 400g can Napolina Cannellini Beans, drained
1 x 400g can Napolina Chopped Tomatoes
40g chopped Olives
6 tablespoons Napolina Olive Oil
5 fresh basil leaves, cut into thin strips
2 garlic cloves, peeled and crushed
1 fresh rustic loaf, cut into 1cm thick slices
120g goats cheese
Salt
Black pepper
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