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Tomato and white bean bruschetta
heartfoundation.org.au|Helpline 13 11 12

Tomato and white bean bruschetta

8 minutes (35 minutes)
Serves 6
  • 400g can cannellini beans, rinsed and drained 
  • 1 tbs lemon juice 
  • 1 tbs olive oil 
  • 1 small clove garlic, crushed 
  • 1 small (32cm) wholemeal baguette (220g) 
  • Olive oil cooking spray 
  • 2 x 250g 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 
  1. Process beans, juice, oil and garlic in a food processor until smooth. Transfer to a bowl. Cover and set aside. 
  2. Cut baguette into approximately 1 cm slices. Place bread slices on an oven tray. Spray with cooking oil spray. Bake in a 200C preheated oven for 5-8 minutes, or until crisp and golden. Cool on tray. 
  3. Combine tomatoes, onion, basil, vinegar and oil in a large bowl. 
  4. Spread bean mixture over toasted bread slices, top with tomato mixture. Garnish with extra basil leaves, if desired. Serve straightaway. 

 

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) 

TIP: 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. 

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