Tomato & nduja bruschetta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
