SPEEDY BRUSCHETTA

INGREDIENTS

• 400g can white (cannellini) beans, drained 
• 2 cloves garlic, crushed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 small handful of cherry tomatoes, halved 
• a large handful of fresh parsley leaves, finely chopped
• 4 large slices of sourdough bread, toasted in the oven or a toaster
• I used multigrain sourdough, but any nice bread will do. 
• 30g rocket leaves
• 200g mozzarella, torn into pieces 
• a pinch of sea salt and freshly ground pepper

PREPARATION 

1. Put beans, garlic, oil and lemon juice in a small bowl and mash into a rough paste with a fork. Add the parsley, salt, pepper and tomatoes and mix well. Spread the mixture over the toasted bread and top evenly with rocket and mozzarella. 

Serves 2 

Recipe adapted from Donna Hay cookbook 'No Time to Cook'. 

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