Tomato and bean bruschetta

Bruschetta recipe

When it comes to unforgettable dishes, Italians like to serve generous amounts of bold flavours and bright colours, often using the simplest ingredients. Bruschetta is a perfect example of this, made using bread, garlic and oil and topped with chopped tomatoes and basil - minimal ingredients for maximum flavour. It’s thought to have originated in the early 15th century, from the region between Tuscany and Lazio. And whether it was peasant food, created out of the need to use up old bread, or a simple farmer’s snack, bruschetta has remained a staple on Italian dinner tables and many others around the world. The dish, showcasing juicy tomatoes complimented by sharp garlic and fragrant basil, has evolved to include other toppings, giving it flavourful variations. This recipe for bruschetta includes another Italian pantry essential, butter beans, to make it worthy of a quick and tasty lunch.

Bruschetta ingredients

Because you don’t need a lot of ingredients to make bruschetta, it’s important to use the best quality you can find. Bursting with flavour, vine-ripened cherry tomatoes are the perfect addition. Bruschetta recipes use a hearty bread, such as sourdough, to ensure the bread slices don't end up soggy and weighed down by the toppings. You’ll also need 2 tbs extra virgin olive oil, 2 crushed garlic cloves and 1 tbs balsamic vinegar. Canned butter beans are great to use as they’ll bulk up the bruschetta while remaining budget-friendly. Finally, some baby rocket leaves to scatter over the dish will give it a nice peppery hit.

How to make bruschetta

This easy bruschetta recipe is done and dusted in just 20 minutes. Start by heating a barbecue grill or chargrill on high. Set aside half of the tomatoes and lightly brush the remaining with a little olive oil. Brush the bread with oil as well and season. Then place the bread on the grill and cook for 2 minutes on each side or until the bread is lightly toasted. Transfer the bread to a large serving plate. Now cook the tomatoes on the grill, turning them occasionally, for 4-5 minutes or until they just begin to collapse. The tomatoes will be warm and soft, and their flavours are drawn out.

Next, coarsely chop the remaining tomatoes and place them in a bowl with the butter beans, garlic, vinegar, rocket and remaining oil. Toss this mixture to combine.

When you’re ready to serve, spoon the bean mixture over the grilled bread and arrange the grilled tomatoes on top. Season the bruschetta with pepper and serve immediately.

Now get cooking

If you’re looking for more tasty bites to serve at your next get-together, these bruschetta recipes will give you plenty of inspiration and flavour. For a clever twist on the classic prawn cocktail, try this grilled prawn cocktail bruschetta, complete with a homemade cocktail sauce. Brunch just got a whole lot tastier thanks to this recipe for chorizo, mushrooms and brie on sourdough. Lift your bruschetta game with this next-level bruschetta with tomato parmesan and basil broth. And for Easter treats the whole family will love, turn to this recipe for strawberry and chocolate hot cross bun bruschetta.