Name: Tomato and bean bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: italian
Ingredients: 500g vine-ripened cherry tomatoes; 500g White Sourdough Vienna, cut into 12 slices; 36.40 gm extra virgin olive oil; 400g can butter beans, rinsed, drained; 2 garlic cloves, crushed; 20.00 ml balsamic vinegar; 60g pkt Baby Rocket

Tomato and bean bruschetta

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Create a delicious Italian dish with fresh tomatoes and butter beans, ideal for gatherings or a flavorful lunch!

Ingredients:

500g vine-ripened cherry tomatoes
500g White Sourdough Vienna, cut into 12 slices
36.40 gm extra virgin olive oil
400g can butter beans, rinsed, drained
20.00 ml balsamic vinegar
60g pkt Baby Rocket

Instructions:

Preheat a barbecue grill or chargrill to high. Set aside half of the tomatoes. Brush the bread and remaining tomatoes lightly with some of the oil and season them. Grill the bread for 2 minutes on each side until lightly toasted. Place the bread on a large serving plate. Grill the tomatoes, turning occasionally, for 4-5 minutes until they start to soften. Transfer the tomatoes to a plate.
Roughly chop the tomatoes and combine them in a bowl with beans, garlic, vinegar, rocket, and remaining oil. Toss to mix well.
Spread the bean mixture evenly on top of the bread on the plate. Top with the chargrilled tomatoes. Season with pepper and serve right away.

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