Family friendly Entrees

Tomato and bean bruschetta

Name: Tomato and bean bruschetta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 420g can cannellini beans; 4 garlic cloves, crushed; 1/3 cup (80ml) thick cream; 500g cherry tomatoes (red and yellow); 1/4 cup (60ml) extra virgin olive oil; 1 tablespoon freshly chopped rosemary; 4 slices sourdough bread; Fresh basil leaves, to serve

Rate now

15m

25m

Jump to recipe

This warm tomato and bean bruschetta is the prefect winter starter.

420g can cannellini beans
4 garlic cloves, crushed
1/3 cup (80ml) thick cream
500g cherry tomatoes (red and yellow)
1/4 cup (60ml) extra virgin olive oil
1 tablespoon freshly chopped rosemary
4 slices sourdough bread
Fresh basil leaves, to serve

Method

1.

Preheat the oven to 160°C.
2.

Drain and rinse beans. Process in a food processor with half the garlic. Add cream and process to create a smooth puree. Season, cover and set aside.
3.

Place tomatoes, oil, rosemary and remaining garlic in a bowl. Season with salt and pepper. Toss well, then transfer to a baking tray and bake for 20 minutes or until starting to wilt. Grill bread until golden. Heat bean puree in a saucepan over low heat, then spread onto toasts. Place tomatoes on top and garnish with basil leaves.