A creamy, lemony bruschetta topping that takes minutes to make. Great pantry bite!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Appetizer, Starter
Cuisine: Italian
Servings: 4
Calories: 195cal
Author: Nagi | RecipeTin Eats
Ingredients
Bread
4slicesof good quality crusty bread like sourdough or ciabatta, sliced 1cm/0.5" thick, preferably slightly stale
1garlic clove, halved (unpeeled)
Extra virgin olive oil, for drizzling
Cannellini and Lemon Topping
1can cannellini beans(15oz/420g)
Zest of half a lemon
1 1/2tbsplemon juice
1tbspparsley, finely chopped, plus extra to garnish
Salt and pepper
Instructions
Bread
Preheat a griddle pan or barbecue (grill side, not hotplate side) on high.
Place bread on the barbecue or griddle pan, and cook each side until nicely toasted and golden brown with char lines. You can also toast the bread in a toaster or grill/broil.
Remove from heat and rub the surface of the bread lightly with the garlic.
Lemon Cannellini Topping
Combine ingredients in a small bowl. Mash about half the beans with a fork - leave some of the beans whole for a bit of texture.
Taste first before seasoning with salt and pepper (saltiness of beans depends on brand).
Assemble
Spread topping onto bread. Garnish with extra parsley, drizzle with extra virgin olive oil and serve immediately.
Notes
1. It is best to use slightly stale bread for bruschetta because then the grilled bread is crunchier and withstands the juices from the toppings better without going soggy. Soggy bruschetta is so disappointing!2. To make ahead, grill the bread and leave overnight (not in a container or covered in anyway) to dry out and become stale. This makes the bread even crunchier which is even more authentic. To serve, reheat in a moderate oven, then rub with garlic.3. This topping can be made a day ahead. Just make sure to bring it to room temperature before serving.4. Nutrition per serving.