Cannellini Bean Bruschetta Toast
with Heirloom Tomato, Sausage and Nectarine
This appetizer-inspired dinner is full of summer flavours; heirloom tomatoes, stone fruit and basil pesto.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- Add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- 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.
- 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.
- 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.
- Divide beans between toasts. Spread evenly.
- Using a slotted spoon, top toasts with sausage and half the bruschetta.
- Set aside.
- Add arugula-spinach mix and cucumber to the bowl with remaining brushetta mix. Toss to combine.
- Divide toasts and salad between plates.
- Top bruschetta with feta cheese.
- Sprinkle pepitas over salad.
