Brown stew chicken

Bruschetta with roast tomato, red onion and cannellini beans

Category: Main meal, Starter/snack | Serves: 2

Prep time: 10 minutes | Cooking time: 30 minutes



4 slices of ciabatta bread or baguette

1 small clove garlic, halved

1 small red onion, cut into thinnish wedges

2 tsp olive oil

6–8 cherry or baby plum tomatoes, halved

85g (3oz) canned (in water) cannellini or butter beans (drained weight – this will be about a third of a standard 400g tin or half a 300g tin)

1–2 tbsp chopped fresh parsley

  1. For roast tomato topping, preheat oven to 200°C/180°C fan/gas mark 6. Put onion wedges in a small, non-stick roasting tin. Drizzle over oil; toss to mix. Roast in oven for 10–15 minutes. Lightly stir in tomatoes and beans; roast for a further 10 minutes. Remove from oven. Squish tomatoes and lightly crush beans in tin; mix together lightly with onion. Stir in parsley; season with black pepper.
  2. Preheat grill to medium-high. Lightly toast bread slices on both sides. While still hot, rub garlic halves over one side of each piece of toast.
  3. Pile the topping mixture evenly on to the garlicky side of the toast slices. Serve immediately, allowing two slices per person.

Nutritional information