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Cannellini Bean Bruschetta Toast
with Heirloom Tomato and Nectarine
This appetizer-inspired dinner is full of summer flavours; heirloom tomatoes, stone fruit and basil pesto.
Tags:
Veggie
•Quick
•New
•Low CO2
Allergens:
Barley
•Wheat
•Sulphites
•Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy
Ingredients
serving amount
1 unit(s)
Cannellini Beans
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
56 g
Arugula and Spinach Mix
113 g
Baby Heirloom Tomatoes
2 unit(s)
Garlic, cloves
1 unit(s)
Stone Fruit
1 tbsp
Balsamic Vinegar
(Contains Sulphites May contain Soy, Wheat, Egg, Fish, Mustard, Sesame)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
1 unit(s)
Mini Cucumber
28 g
Pepitas
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories880 kcal
Fat43 g
Saturated Fat6 g
Carbohydrate101 g
Sugar10 g
Dietary Fiber18 g
Protein32 g
Cholesterol10 mg
Sodium1400 mg
Trans Fat0.1 g
Potassium1250 mg
Calcium300 mg
Iron9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Large Non-Stick Pan
•Small Bowl
•Potato Masher
•Measuring Spoons
•Measuring Cups
•Medium Bowl
•Baking Sheet
•Slotted Spoon
Instructions
1
- Rinse beans, then drain well.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on pepitas so they don't burn!) Transfer to a small bowl.
2
- Return the same pan over medium-high.
- Add 1 tbsp (2 tbsp) oil, then garlic. Cook, stirring often, until fragrant, 30 sec.
- Add beans. Cook stirring occasionally, until warmed through, 2-3 min.
- Remove from heat, then add 1/4 cup water. Mash beans to a creamy paste.
- Stir in pesto, then season with 1/4 tsp (1/2 tsp) salt and pepper.
3
- Meanwhile, halve tomatoes.
- Cut four sections off nectarine, avoiding the pit. Cut each section into 1/2-inch pieces.
- Cut cucumbers into 1/4-inch half moons.
- Add tomatoes, nectarine, 2 tbsp (4 tbsp) oil and balsamic vinegar to a medium bowl. Stir to combine, then season with salt and pepper, to taste.
4
- Halve buns.
- Arrange on an unlined baking sheet, cut-side up. Broil in the middle of the oven until crispy, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
- Flip the buns to cut-side down. Broil in the middle of the oven until crispy, 1-2 min.
5
- Divide beans between toasts. Spread evenly.
- Using a slotted spoon, top toasts with half the bruschetta.
- Set aside.
- Add arugula-spinach mix and cucumber to the bowl with remaining brushetta mix. Toss to combine.
6
- Divide toasts and salad between plates.
- Top bruschetta with feta cheese.
- Sprinkle pepitas over salad.
