Tuscan Style Tomato & Bean Bruschetta

A twist on the classic tomato bruschetta, this recipe also uses cannellini beans, olives and goats cheese on rustic ciabatta.

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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