Cannellini Bean Bruschetta Toast
with Heirloom Tomato and NectarineCalories
:
880 kcalProtein
:
32g proteinTotal
:
30 minutesDifficulty
:
EasyVeggie
Quick
New
Allergens:
- Barley
- Wheat
- Sulphites
- Milk
- Soy
- Wheat
- Egg
- Fish
- Mustard
- Sesame
- May contain traces of allergens
- Sulphites
- Tree nuts
This appetizer-inspired dinner is full of summer flavours; heirloom tomatoes, stone fruit and basil pesto.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 be present: Soy, Wheat, Egg, Fish, Mustard, Sesame)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May be present: Sulphites, Tree nuts, Soy)
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
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.
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.
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.
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.
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.
6
- Divide toasts and salad between plates.
- Top bruschetta with feta cheese.
- Sprinkle pepitas over salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the refreshing summer flavors, especially the heirloom tomatoes and nectarines. Some found the bean paste bland and suggested more seasoning.
- Ease of prep: The recipe was simple to prepare, though some found it messy to eat. Consider chopping toppings into smaller pieces for easier handling.
- Suggestions: Add balsamic glaze to enhance flavor. Increase the amount of bruschetta topping to adequately cover the bread.
- Portions: Several reviewers felt this was more like an appetizer than a filling meal. Consider adding more protein to make it more substantial.
