Monday, November 14, 2011

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'. 


x E 

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