Recipe: Cannellini bean bruschetta

Laura McLoughlin

This tasty bruschetta recipe is easy but impressive enough for a party appetizer or as a lunch time main course.

Cannellini bean bruschetta

Preparation time: 5 mins
Cooking time: 10 mins
Number of servings: 1

Nutrition information per serving:
Calories: 365
Protein: 15g
Carbs: 59g
Fat: 9g

1 tsp of olive oil
¼ red onion
1 clove of garlic
1 tomato
100g of cannellini beans, canned and drained
¼ tsp of sugar
1 tsp of red wine vinegar
1 ciabatta rolls
1 tbs of fresh parsley, chopped

1. Heat the oil in a small pan and cook the onion and garlic for around 4 minutes to soften slightly. Add the diced tomato, beans, sugar and red wine vinegar and cook for a couple of minutes to heat through.
2. Meantime, prepare the ciabatta following package directions. If preferred, split the bread and toast lightly.
3. Before serving, rub the bread with the cut surface of a clove of garlic. Stir the parsley into the beans, the serve the beans on top of the bread.

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