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Tomato and White Bean Bruschetta

 Tomato and White Bean Bruschetta


400g can cannellini beans, rinsed and drained

1 tbs lemon juice

1 tbs olive oil

1 small clove garlic, crushed

1 small (32cm) wholemeal baguette (220g)

Olive oil cooking spray

2 x 250g punnets cherry tomatoes, quartered

1/2 small red onion, finely chopped

1/2 cup finely shredded basil

2 tsp balsamic vinegar

2 tsp olive oil

extra basil leaves, to garnish


  1. Process beans, juice, oil and garlic in a food processor until smooth. Transfer to a bowl. Cover and set aside.
  2. Cut baguette into approximately 1cm slices, Place bread slices on an oven tray. Spray with cooking oil spray. Bake in a 200C preheated oven for 5-8 minutes or until crisp and golden. Cool on tray.
  3. Combine tomatoes, onion, basil, vinegar and oil in a large bowl.
  4. Spread bean mixture over toasted bread slices, top with tomato mixture. Garnish with extra basil leaves, if desired. Serve straightaway.

Tasks for kids:

Combine tomatoes, onions, basil, vinegar and oil (Step 3).

Spread bean mixture over toasted bread slices (Step 4).

Garnish with basil leaves (Step 4).

Tip: Bean mix can be prepared and bread can be toasted one day ahead. Keep bread in a container and bean mix covered in the fridge. Tomato topping can be prepared up to 1 hour ahead. Keep, covered, in the fridge. Assemble bruschetta just before serving. 

Nutrients Per Serve

Energy 923kJ
Total Fat 8.6g
Saturated Fat 1.3g
Monounsaturated Fat 5g
Polyunsaturated Fat 1.7g
Protein 8g
Carbohydrate 23g
Fibre 7g
Sodium 323mg
Serves 6 (4 slices per serve)
Preparation Time 38 minutes
Cooking Time 8 minutes