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Bruschetta with white beans and olives
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Nutritious beans elevate classic Italian bruschetta.
Ingredients:
  • 2 x 400g cans haricot beans, rinsed, drained
  • 1/2 red onion, finely chopped
  • 80g (1/2 cup) pitted kalamata olives
  • 80ml (1/3 cup) extra virgin olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • Salt & freshly ground black pepper
  • 8 slices ciabatta or sourdough
  • 2 garlic cloves, halved
  • 1 x 80g pkt baby rocket leaves
  • Extra virgin olive oil, extra, to drizzle
Instructions:
  • In a medium bowl, mix together the beans, onion, olives, oil, and lemon juice. Season with salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes to enhance the flavors.
  • 1. Preheat a hot chargrill. 2. Toast each half of the ciabatta for 1-2 minutes per side until golden. 3. Rub the toasted ciabatta with 1 clove of garlic. 4. Transfer to a serving platter and repeat the process with the rest of the ciabatta and garlic.
  • Combine the rocket with the bean mixture and toss gently. Divide the mixture evenly among ciabatta slices, drizzle with extra oil, and serve immediately.

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