Trio of Bruschetta: Lemon Cannellini Bean

• servings: 4 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

4 slices of good quality crusty bread like sourdough or ciabatta (, sliced 1cm/0.5" thick, preferably slightly stale)

1 garlic clove (, halved (unpeeled)

Extra virgin olive oil (, for drizzling)

1 can cannellini beans (15oz/420g)

Zest of half a lemon

1 1/2 tbsp lemon juice

1 tbsp parsley (, finely chopped, plus extra to garnish)

Salt and pepper

Directions

Bread

Preheat a griddle pan or barbecue (grill side, not hotplate side) on high.

Place bread on the barbecue or griddle pan, and cook each side until nicely toasted and golden brown with char lines. You can also toast the bread in a toaster or grill/broil.

Remove from heat and rub the surface of the bread lightly with the garlic.

Lemon Cannellini Topping

Combine ingredients in a small bowl. Mash about half the beans with a fork - leave some of the beans whole for a bit of texture.

Taste first before seasoning with salt and pepper (saltiness of beans depends on brand).

Assemble

Spread topping onto bread. Garnish with extra parsley, drizzle with extra virgin olive oil and serve immediately.

Nutrition

• Serving Size: 146 g
• Calories: 195 kcal
• Total Fat: 0.7 g
• Sodium: 210 mg
• Total Carbohydrate: 34.5 g
• Dietary Fiber: 6.2 g
• Total Sugars: 1 g
• Protein: 11.3 g