Bruschetta with White Beans and Olives
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.
- Cook50 min
- Total50 min
- Serves2
- LevelIntermediate
Ingredients
- 2 x 400g cans haricot beans, rinsed, drained
- 1/2 red onion, finely chopped
- 80g (1/2 cup) pitted kalamata olives
- 80ml (1/3 cup) extra virgin olive oil
- 60ml (1/4 cup) fresh lemon juice
- 8 slices Salt & freshly ground black pepper
- 2 ciabatta or sourdough
- 1 x 80g pkt garlic cloves, halved
- baby rocket leaves
- Extra virgin olive oil, extra, to drizzle
Method
- 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.
- 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.
- 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.
