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




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.


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


Black pepper

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