Cannellini Bean Bruschetta Toast
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cannellini Bean Bruschetta Toast

Cannellini Bean Bruschetta Toast

with Heirloom Tomato and Nectarine

This appetizer-inspired dinner is full of summer flavours; heirloom tomatoes, stone fruit and basil pesto.

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

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 Soy, Wheat, Egg, Fish, Mustard, Sesame)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Soy)

1 unit(s)

Mini Cucumber

28 g


Not included in your delivery

3 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat43 g
Saturated Fat6 g
Carbohydrate101 g
Sugar10 g
Dietary Fiber18 g
Protein32 g
Cholesterol10 mg
Sodium1400 mg
Trans Fat0.1 g
Potassium1250 mg
Calcium300 mg
Iron9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Small Bowl
Potato Masher
Measuring Spoons
Measuring Cups
Medium Bowl
Baking Sheet
Slotted Spoon


Prep and toast pepitas
  • Rinse beans, then drain well. 
  • Peel, then mince or grate garlic. 
  • 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. (TIP: Keep your eye on pepitas so they don't burn!) Transfer to a small bowl.
Cook beans
  • 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. 
Prep bruschetta and salad
  • 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. 
Toast buns
  • 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.
Assemble toasts and make salad
  • 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. 
Finish and serve
  • Divide toasts and salad between plates. 
  • Top bruschetta with feta cheese. 
  • Sprinkle pepitas over salad.