Perfect for warm summer evenings, this simple bruschetta combines creamy white beans, juicy tomatoes and fresh herbs for a light plant-based starter that's ready in minutes.
Serves 4
Ingredients
- 1 baguette or crusty loaf
- 1 tin cannellini beans, drained and rinsed
- 200g cherry tomatoes, diced
- 1 garlic clove, crushed
- Juice of ½ lemon
- Small handful fresh basil (or parsley), chopped
- 1 tbsp olive oil
- Salt and black pepper
Method
- Heat the oven to 200°C (180°C fan).
- Arrange the bread slices on a baking tray, brush lightly with olive oil and toast for 8–10 minutes until golden and crisp.
- In a bowl, roughly mash about half the beans with a fork. Leave some texture rather than making a smooth purée.
- Stir in the garlic.
- Spread a layer of the mashed bean mix on the baguette.
- Mix the remaining beans, tomatoes, lemon juice, herbs and olive oil together.
- Season with salt and pepper to taste.
- Spoon generously onto the mashed bean layer on the toasted bread and serve immediately.