Cannellini bean and sage topped bruschetta recipe

  • Serves 4
  • 10mins to prepare and 5mins to cook
  • 291 calories / serving
  • Healthy
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cannellini brean bruschetta HERO

Set aside about a third of the beans to keep whole, roughly mash the rest.

Add in the whole beans, with the lemon juice and sage and one tablespoon of the olive oil, season to taste with sea salt and black pepper and set aside.

Brush the bread slices with the remaining oil and toast each side on a barbecue or griddle pan. Top with the cannellini mix and garnish each slice with a sage leaf, drizzle with a tiny bit of olive oil to serve.

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  • Ingredients

  • 1 x 400g tin of Cannellini beans drained
  • juice of half a lemon
  • small pack of fresh sage leaves picked and finely chopped (reserve 8 small leaves for garnish)
  • 3tbsp extra virgin olive oil, plus extra to drizzle
  • 8 slices cut from 1 Tesco Finest Ciabatta Loaf
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  • Energy 1221kj 291kcal 15%
  • Fat 10.8g 15%
  • Saturates 1.5g 8%
  • Sugars 1.6g 2%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 35.5g Protein 9.9g Fibre 6.2g

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