Tomato and bean bruschetta

Consider lunch sorted with this easy bruschetta, loaded with tasty tomatoes and butter beans.

6

10m

10m

Ingredients

  • 500g vine-ripened cherry tomatoes
  • 500g Coles Bakery Stone Baked by Laurent White Sourdough Vienna, cut into 12 slices
  • 2 tbs extra virgin olive oil
  • 400g can butter beans, rinsed, drained
  • 2 garlic cloves, crushed
  • 1 tbs balsamic vinegar
  • 60g pkt Coles Australian Baby Rocket

Method

STEP 1

Heat a barbecue grill or chargrill on high. Reserve half the tomatoes. Lightly brush the bread and remaining tomatoes with a little of the oil. Season. Cook the bread on the grill for 2 mins each side or until the bread is lightly toasted. Transfer the bread to a large serving plate. Cook the tomatoes on the grill, turning occasionally, for 4-5 mins or until the tomatoes just begin to collapse. Transfer the tomatoes to a plate.

STEP 2

Coarsely chop the reserved tomatoes. Place in a bowl with the beans, garlic, vinegar, rocket and remaining oil. Toss to combine.

STEP 3

Spoon the bean mixture evenly over the bread on the plate. Arrange the chargrilled tomatoes over the bean mixture. Season with pepper and serve immediately.

Dietary information

Vegetarian
Dairy-free
Egg-free
Lactose-free
Vegan
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.