Trio of Bruschetta: Lemon Cannellini Bean
A creamy, lemony bruschetta topping that takes minutes to make. Great pantry bite!
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 4 slices of good quality crusty bread like sourdough or ciabatta (, sliced 1cm/0.5" thick, preferably slightly stale)
- 1 g arlic clove (, halved (unpeeled))
- Extra virgin olive oil (, for drizzling)
- 1 can cannellini beans ((15oz/420g))
- Zest of half a lemon
- 1 1/2 tbsp lemon juice
- 1 tbsp parsley (, finely chopped, plus extra to garnish)
- Salt and pepper
Steps
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Preheat a griddle pan or barbecue (grill side, not hotplate side) on high.
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Place bread on the barbecue or griddle pan, and cook each side until nicely toasted and golden brown with char lines. You can also toast the bread in a toaster or grill/broil.
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Remove from heat and rub the surface of the bread lightly with the garlic.
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Combine ingredients in a small bowl. Mash about half the beans with a fork - leave some of the beans whole for a bit of texture.
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Taste first before seasoning with salt and pepper (saltiness of beans depends on brand).
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Spread topping onto bread. Garnish with extra parsley, drizzle with extra virgin olive oil and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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