borlotti bean and pepper bruschetta
How to make borlotti bean and pepper bruschetta recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
1 large baguette, cut into 8 slices
3 tablespoons olive oil
1 garlic clove
400 g (13 oz) can borlotti beans, rinsed and drained
3 spring onions, sliced
100 g (3½ oz) roasted red peppers from a jar, drained and finely sliced
6 basil leaves, thinly shredded
salt and pepper
Method:
Place the slices of baguette on a baking sheet and drizzle with 2 tablespoons of the olive oil.
Cook under a preheated hot grill for 2–3 minutes on each side, until toasted and golden.
Rub each slice of toast with the garlic clove.
Place the drained borlotti beans and spring onions in a bowl and lightly crush together with a fork.
Stir in the red pepper, basil, remaining olive oil and some salt and pepper.
Spoon the bean mixture on to the toasted baguette slices and serve immediately.
For quick bean salad, in a large serving bowl, mix together a 400 g (13 oz) can borlotti beans, rinsed and drained, 3 sliced spring onions, 100 g (3½ oz) drained and chopped roasted red peppers from a jar, 3 chopped tomatoes, 4–5 shredded basil leaves, 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Total cooking time 10 minutes.
 |
| borlotti bean and pepper bruschetta |
0 comments:
Post a Comment