World Cuisine

Borlotti Bean and Roasted Red Pepper Bruschetta

cook 20 mins
  • 1 large baguette, cut into 8 slices
  • 3 tablespoons olive oil
  • 1 garlic clove
  • 400 g (13 oz) can borlotti beans, rinsed and drained
  • 3 spring onions, sliced
  • 100 g (3 1/2 oz) roasted red peppers from a jar, drained and finely sliced
  • 6 basil leaves, thinly shredded
  • salt and pepper
  • Place the slices of baguette on a baking sheet and drizzle with 2 tablespoons of the olive oil. Cook under a preheated hot grill for 2–3 minutes on each side, until toasted and golden.
  • Rub each slice of toast with the garlic clove.
  • Place the drained borlotti beans and spring onions in a bowl and lightly crush together with a fork.
  • Stir in the red pepper, basil, remaining olive oil and some salt and pepper.
  • Spoon the bean mixture on to the toasted baguette slices and serve immediately.
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