Rocket and cannellini bruschetta

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

  • Preparation time: 10 minutes
  • Cooking time: 5 minutes

Serves: 2


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.