Bruschetta with Tomato & White Beans

Breakfast

SERVES  1

PREP  5mins

COOK  10mins

Vegetarian, Gluten Free, Egg Free, Nut Free

Our addition of beans to an iconic Italian appetiser adds a bit of “oomph” and will keep you fuller for longer.

Ingredients:

1 tsp olive oil

1/4 brown onion, finely chopped

6 punnet cherry tomatoes

200g tin (400g) cannellini beans, drained & rinsed

salt & pepper, to taste

1 slices wholegrain or sourdough bread (gluten-free if necessary)

2 tsp grated parmesan

1 sprig fresh thyme, to serve

Method:

1 Heat the oil in a small saucepan or frypan over medium heat and saute onion for a few minutes or until soft. Add cherry tomatoes and beans and cook gently for a couple of minutes until tomatoes are starting to soften. Season with salt and pepper. 

2 Toast bread and top with beans, tomatoes and thyme, with a sprinkle of parmesan. 

Nutritional Information

Per Serve

Energy      Calories    Protein   Carbs   Fibre   Sugar   Fat       Sat. Fat
1328.2kj 317.2cal 14.7g 33g 11.9g 7.3g 10.8g 3.3g

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dale@dalenelson.com

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