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    Cannellini Bean Bruschetta

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    Cannellini Bean Bruschetta

    Warm roast vegetables tossed with rocket leaves and creamy cannellini beans make this a filling and tasty lunchtime snack.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 2


    • 1 small red onion, cut into 8 wedges
    • 1 large red pepper, deseeded and cut into 8 strips
    • 4 plum tomatoes, halved lengthways
    • 1 tbsp olive oil
    • 410g can Waitrose Cannellini Beans, drained and rinsed
    • 50g bag Waitrose Solo Rocket
    • Juice of ½ lemon
    • 4 thick slices Waitrose Pain au Levain Stone Baked
    • 1 large unpeeled clove garlic, halved
    • ½ tsp salt
    • Freshly ground black pepper


    1. Preheat the oven to 200°C, gas mark 6. Place the red onion, pepper and tomatoes in a large roasting tin. Drizzle with the olive oil and 2 tablespoons cold water, season and roast for 25-30 minutes, or until softened and golden.
    2. Add the beans, rocket and lemon juice and toss well together. Season to taste.
    3. Toast the bread and rub the cut side of the garlic over one side of the warm toast. Pile the warm bean salad on top and serve immediately.

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    Cook's tips

    For extra garlic flavour, roast a few unpeeled cloves with the vegetables. Then crush and mix with the beans.


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