Rocket and cannellini bruschetta

Perfect for a light summer meal, you could also try using other canned beans or chickpeas for something different.

  • Vegetarian


2 tbsp Waitrose 100% Spanish Extra Virgin Olive Oil, plus extra for drizzling
1 clove garlic, finely sliced
1 Waitrose Continental Salad Onion Bunch, sliced
¼ tsp dried chilli flakes
400g can cannellini beans, drained and rinsed
2 x 60g packs Waitrose Organic Wild Rocket, washed
25g raisins
1 tbsp sherry vinegar
2 large slices sourdough bread


  1. Heat 1 tbsp of the oil in a frying pan and add the garlic, salad onions and chilli flakes. Cook over a high heat for 1–2 minutes until golden.
  2. Add the beans and heat through for 1–2 minutes. Add the rocket and cook for 30 seconds to 1 minute until just starting to wilt. Add the raisins, vinegar and some seasoning. Set aside.
  3. Toast the bread on a hot griddle pan or barbecue, then drizzle with the remaining oil. Top with the bean and rocket mixture and serve with extra olive oil to drizzle over, if you wish.
Rocket and cannellini bruschetta
  • Preparation time: 10 minutes
  • Cooking time: 5 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,839kj
Fat 18.4g
Saturated Fat 2.9g
Carbohydrate 52g
Sugars 13.3g
Protein 16.1g
Salt 0.6g
Fibre 10.6g

Click here for more information about health and nutrition

4 stars

Average user rating Based on 3 ratings

This recipe was first published in Wed May 20 12:52:59 BST 2015.