Date posted: 19/06/2018

Tuscan style tomato & bean bruschetta

  • Serves 4
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Napolina cannellini beans, drained 400g 1
Napolina chopped tomatoes carton 390g 1
Chopped Napolina olives 40g
Napolina olive oil 6 tbsps
Fresh basil leaves, cut into thin strips 5
Garlic cloves, peeled and crushed 2
Fresh rustic loaf, cut into 1cm thick slices 1
Goat’s cheese 120g
Salt and black pepper to taste


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  1. Preheat the grill. Chop 40g of olives. Thinly slice 5 fresh basil leaves. Peel and crush 2 garlic cloves.
  2. Open 1 carton of chopped tomatoes and add to a mixing bowl.
  3. Add 1 drained can of cannellini beans and the chopped olives.
  4. Pour in 4 tablespoons of olive oil, add the basil, garlic and season with salt and pepper. Mix everything together.
  5. Cut a fresh rustic loaf into 1cm thick slices and place on a baking tray.
  6. Drizzle with olive oil and grill for 1 minute until golden. Top with goats cheese.
  7. Add the bean mixture and serve immediately.
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