Cannellini bean and sage topped bruschetta recipe

  • Serves 4
  • 10mins to prepare and 5mins to cook
  • 291 calories / serving
  • Healthy
Add this recipe to your binder.
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.

See more canapé recipes

  • 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
  • Energy 1220kj 291kcal 15%
  • Fat 11g 15%
  • Saturates 2g 8%
  • Sugars 2g 2%
  • Salt 0.7g 12%

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


You may also like

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.