Breakfast Bruschetta with Tomato & White Beans
SERVES 1 | PREP 5mins | COOK 10mins
Our addition of beans to an iconic Italian appetiser adds a bit of “oomph” and will keep you fuller for longer.
Ingredients
- 1 tsp olive oil
- 1/4 brown onion, finely chopped
- 6 cherry tomatoes
- Half 400g tin cannellini beans, drained & rinsed
- salt & pepper, to taste
- 1 slice wholegrain or sourdough bread (gluten-free if necessary)
- 2 tsp grated parmesan
- 1 sprig fresh thyme, to serve
Method
- Heat the oil in a small saucepan or frypan over medium heat and saute onion for a few minutes or until soft. Add cherry tomatoes and beans and cook gently for a couple of minutes until tomatoes are starting to soften. Season with salt and pepper.
- Toast bread and top with beans, tomatoes and thyme, with a sprinkle of parmesan.
