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Cannellini Bean Bruschetta Toast

Cannellini Bean Bruschetta Toast

with Heirloom Tomato and Nectarine

4.0
(176)
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This appetizer-inspired dinner is full of summer flavours; heirloom tomatoes, stone fruit and basil pesto.

Tags:
Veggie
•Quick
•New
•Low CO2
Allergens:
Barley
•Wheat
•Sulphites
•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

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 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

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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.

Utensils

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

Cooking Steps

PDF
Prep and toast pepitas
1
  • 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
2
  • 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
3
  • 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
4
  • 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
5
  • 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
6
  • Divide toasts and salad between plates. 
  • Top bruschetta with feta cheese. 
  • Sprinkle pepitas over salad.
Meal right image

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