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Tomato & nduja bruschetta

Tomato & nduja bruschetta on a serving platter

Tomato & nduja bruschetta

Name: Tomato & nduja bruschetta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 16
Ingredients: 1 large baguette trimmed and cut into 16 slices; 300g ripe tomatoes roughly chopped; 400g can cannellini beans drained and rinsed; small handful of parsley chopped; 2 tsp red wine vinegar; 2 tsp extra virgin olive oil; 8-10 nduja

Samuel Goldsmith

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Serves 16

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.8 out of 5.5 ratingsRate

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Use ripe tomatoes to make these sweet and spicy bruschetta bites. They're ideal for a garden party, when it doesn’t matter if you make a bit of a mess

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Broad bean pasta

A star rating of 4.6 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large baguette

trimmed and cut into 16 slices
300g ripe tomatoes

roughly chopped
400g can cannellini beans

drained and rinsed
small handful of parsley

chopped
2 tsp red wine vinegar
2 tsp extra virgin olive oil
8-10 nduja

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Nutrition: Per serving

kcal107
fat2g
saturates1g
carbs17g
sugars1g
fibre2g
protein4g
salt0.3g

Method

step 1

Heat the oven to 200C/180C fan/ gas 6. Arrange the baguette slices on a large baking tray and bake for 8-10 mins until crisp and lightly golden. (You may need to do this in two batches.) Remove from the oven and leave to cool.
step 2

Combine the tomatoes, beans, parsley, vinegar and oil in a bowl, season well and set aside.
step 3

Spread about ½ tsp of nduja over each baguette slice and arrange on a serving platter. Spoon over the tomato and bean mixture over the baguette slices and serve.

Recipe tip

If you have any leftover tomato and bean mixture, it can be enjoyed as a salad or on toast for a light lunch.

Recipe from Good Food magazine, August 2022

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A star rating of 4.8 out of 5.5 ratings

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