1 long thin baguette
2 garlic cloves, halved
1 x 400g/14oz can cannellini beans, drained and rinsed
2 tbsp chopped fresh flat-leaf parsley
zest and juice of ½ lemon
2 tbsp olive oil
2 tbsp pomegranate seeds
2 courgettes (zucchini)
8 small mozzarella balls
2 tbsp fresh green pesto
3 marinated or grilled (broiled) red (bell) peppers, chopped
4 tbsp black olive tapenade
salt and ground black pepper
basil leaves to garnish
1 Cut the baguette into 24 thin slices and toast them lightly. Rub one side of each toasted slice with a cut clove of garlic. Discard the garlic.
2 In a bowl, mash together the beans, parsley, lemon zest and juice and oil. Season to taste with salt and pepper. Spoon on to eight toasts and top with pomegranate seeds.
3 Peel the courgettes into long ribbons and wind each one around a mozzarella ball. Place on eight toasts and drizzle with the pesto.
4 Top the remaining eight toasts with the red peppers and tapenade.
5 Arrange the bruschetta on a platter. Season lightly with salt and pepper and sprinkle with basil leaves.