A fabulously posh bruschetta.


  • 1/4 small onion (chopped)

  • 60g tinned cannellini beans (drained)

  • 10g Kalamata pitted olives (chopped)

  • 1 tbsp of chopped flat leaf parsley

  • 10g tinned anchovies in oil (drained and chopped)

  • ½ tbsp of freshly squeezed lemon juice

  • 1/4 baguette (cut into 2cm thick slices)

  • From the Store Cupboard:

  • Extra virgin olive oil

  • 15ml Chicken stock

  • Salt and pepper to taste


  • 1.

    In a medium size saucepan, heat 2 tablespoons of oil and fry the onion for 5 minutes. Stir occasionally.

  • 2.

    Add in the beans with the stock and continue to cook for a further 5 minutes until the beans are soft. Allow to cool slightly.

  • 3.

    To make the black olive relish, place the olives, parsley and anchovies in a bowl. Pour over the remaining tablespoon of oil and the lemon juice. Season with salt and pepper and stir well.

  • 4.

    Place the beans with their liquid in a food processor with 1 tbsp of oil and the remaining lemon juice. Season with salt and pepper and blitz to a smooth puree.

  • 5.

    Place the bread on a hot griddle pan and cook for 2 minutes on each side until lightly charred on both sides.

  • 6.

    To serve, spread some of the cannellini puree on top of each warm bruschetta and spoon on a little olive relish. Drizzle with a touch more extra virgin on top and place on a large serving plate. Perfect with a good cold glass of Prosecco.

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