Cannellini Bean and Chicken Breasts Bruschetta Toast
with Heirloom Tomato and Nectarine
This appetizer-inspired dinner is full of summer flavours; heirloom tomatoes, stone fruit and basil pesto.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Cannellini Beans
2 unit(s)
Sandwich Bun
(Contains: Barley, Wheat)
56 g
Arugula and Spinach Mix
113 g
Baby Heirloom Tomatoes
2 unit(s)
Garlic, cloves
1 unit(s)
Stone Fruit
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Soy, Wheat, Egg, Fish, Mustard, Sesame)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites, Tree nuts)
1 unit(s)
Mini Cucumber
28 g
Pepitas
2 unit(s)
Chicken Breasts
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. Transfer to a small bowl.
- Pat chicken dry with paper towels. Season with salt and pepper. Heat same pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Wipe out pan.
- Rinse beans, then drain well.
- Peel, then mince or grate garlic.
- Return the same pan over medium-high.
- Add 1 tbsp (2 tbsp) oil, then garlic. Cook, stirring often, until fragrant, 30 sec.
- Add beans. Cook stirring occasionally, until warmed through, 2-3 min.
- Remove from heat, then add 1/4 cup water. Mash beans to a creamy paste.
- Stir in pesto, then season with 1/4 tsp (1/2 tsp) salt and pepper.
- Meanwhile, halve tomatoes.
- Cut four sections off nectarine, avoiding the pit. Cut each section into 1/2-inch pieces.
- Cut cucumbers into 1/4-inch half moons.
- Add tomatoes, nectarine, 2 tbsp (4 tbsp) oil and balsamic vinegar to a medium bowl. Stir to combine, then season with salt and pepper, to taste.
- Halve buns.
- Arrange on an unlined baking sheet, cut-side up. Broil in the middle of the oven until crispy, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
- Flip the buns to cut-side down. Broil in the middle of the oven until crispy, 1-2 min.
- Divide beans between toasts. Spread evenly.
- Using a slotted spoon, top toasts with half the bruschetta.
- Set aside.
- Add arugula-spinach mix and cucumber to the bowl with remaining brushetta mix. Toss to combine.
- Slice chicken breasts.
- Divide toasts and salad between plates.
- Top bruschetta with sliced chicken and feta cheese.
- Sprinkle pepitas over salad.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat same pan used for pepitas over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Use the same pan to cook beans in step 2.
Thinly slice chicken. Top bruschetta with chicken.
