Bruschetta with white beans and olives

Beans add a nutritious boost to these traditional Italian bruschetta.

Recipe «Bruschetta with white beans and olives» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 400g cans haricot beans, rinsed, drained, 1/2 red onion, finely chopped, 80g pitted kalamata olives, 80ml extra virgin olive oil, 60ml fresh lemon juice , Salt & freshly ground black pepper, 8 slices ciabatta or sourdough, 2 garlic cloves, halved , 1 x 80g pkt baby rocket leaves, Extra virgin olive oil, extra, to drizzle.

Ingredients:

• 2 x 400g cans haricot beans, rinsed, drained 
• 1/2 red onion, finely chopped 
• 80g pitted kalamata olives 
• 80ml extra virgin olive oil 
• 60ml fresh lemon juice 
• Salt & freshly ground black pepper 
• 8 slices ciabatta or sourdough 
• 2 garlic cloves, halved 
• 1 x 80g pkt baby rocket leaves 
• Extra virgin olive oil, extra, to drizzle 

Instructions

1. Combine the beans, onion, olives, oil and lemon juice in a medium bowl. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
2. Preheat a chargrill on high. Cook half the ciabatta for 1-2 minutes each side or until toasted. Rub the cut sides of 1 garlic clove over toasted ciabatta. Place on a serving platter. Repeat with the remaining ciabatta and garlic.
3. Add rocket to the bean mixture and toss to combine. Spoon the bean mixture evenly among ciabatta slices. Drizzle with extra oil and serve immediately.