recipe of ultimate Tomato and bean bruschetta

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and bean bruschetta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and bean bruschetta is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and bean bruschetta is something that I’ve loved my entire life.

Table of Contents


  • 500g vine-ripened cherry tomatoes
  • 500g Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, cut into 12 slices
  • 2 tablespoons extra virgin olive oil
  • 400g can butter beans, rinsed, drained
  • 2 garlic cloves, crushed
  • 1 tablespoon balsamic vinegar
  • 60g pkt Coles Australian Baby Rocket


  • Step 1
    Heat a barbecue grill or chargrill on high. Reserve half the tomatoes. Lightly brush the bread and remaining tomatoes with a little of the oil. Season. Cook the bread on the grill for 2 mins each side or until the bread is lightly toasted. Transfer the bread to a large serving plate. Cook the tomatoes on the grill, turning occasionally, for 4-5 mins or until the tomatoes just begin to collapse. Transfer the tomatoes to a plate.
  • Step 2
    Coarsely chop the reserved tomatoes. Place in a bowl with the beans, garlic, vinegar, rocket and remaining oil. Toss to combine.
  • Step 3
    Spoon the bean mixture evenly over the bread on the plate. Arrange the chargrilled tomatoes over the bean mixture. Season with pepper and serve immediately.

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