• Vegetarian
  • Preparation time:10 minutes
  • Cooking time:5 minutes

Serves: 2

Rocket and cannellini bruschetta

Rocket and cannellini bruschetta

Ingredients

2 tbsp Waitrose 100% Spanish Extra Virgin Olive Oil, plus extra for drizzling

1 clove garlic, finely sliced

1 Waitrose Continental Salad Onion Bunch, sliced

1/4 tsp dried chilli flakes

400g can cannellini beans, drained and rinsed

2 x 60g packs Waitrose Organic Wild Rocket, washed

25g raisins

1 tbsp sherry vinegar

2 large slices sourdough bread

Method

  1. Heat 1 tbsp of the oil in a frying pan and add the garlic, salad onions and chilli flakes. Cook over a high heat for 1-2 minutes until golden.
  2. Add the beans and heat through for 1-2 minutes. Add the rocket and cook for 30 seconds to 1 minute until just starting to wilt. Add the raisins, vinegar and some seasoning. Set aside.
  3. Toast the bread on a hot griddle pan or barbecue, then drizzle with the remaining oil. Top with the bean and rocket mixture and serve with extra olive oil to drizzle over, if you wish.

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