Vegan bruschetta with white beans and rosemary

Vegan bruschetta with white beans, rosemary, lemon and garlic on toasted ciabatta, topped with pomegranate seeds. Finger food and snacks for winter evenings and New Year's Eve, ready in 20 minutes.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 6 min
• Total time: 21 min
• Calories: 301 kcal per serving
• Protein: 10 g
• Fat: 9 g
• Carbs: 41 g

Ingredients

• 250g ciabatta
• 3 tbsp olive oil
• 1 rosemary sprig
• 1 garlic clove
• 240g cannellini beans
• 1/2 unwaxed lemon
• 50g pomegranate seeds
• 1 pinch of chilli flakes
• 1 pinch of salt

Method

You’ll need: oven · chopping board · knife · sieve

1. Preheat the oven to 220 °C (200 °C fan). Cut the ciabatta into 12 slices, drizzle with a third of the olive oil and toast at 220 °C for 6 minutes.
2. Finely chop the rosemary needles. Halve the garlic and rub the toasted bread slices with it.
3. Rinse the beans and roughly mash them with the rosemary, the rest of the olive oil, the lemon zest, lemon juice, chilli and salt.
4. Spread the bean mixture over the slices of bread.
5. Scatter over the pomegranate seeds and serve the bruschetta lukewarm.

Good to know

Bruschetta works without summer tomatoes, too. White beans are roughly mashed with rosemary and lemon and spread on the warm bread. The pomegranate seeds add colour and acidity.

Swaps

Ciabatta → wholemeal spelt bread (also provides fibre). Cannellini beans → chickpeas. Rosemary → sage. Pomegranate seeds → pumpkin seeds.

Cooking tips

Only mash the beans roughly – a few whole beans make the topping more interesting. Rub the bread with garlic only after toasting so it stays mild.

Storage

The bean mixture keeps in the fridge for 3 days; only toast and top the bread just before serving.

Allergens

Vegan; contains gluten (wheat), no nuts or soya. Suitable for children and in pregnancy.

Frequently asked questions

How long does bruschetta keep in the fridge?

The bean mixture keeps in the fridge for 3 days; only toast and top the bread just before serving.

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