Butter Bean and Oregano Bruschetta

Number of Portions
Butter Bean and Oregano Bruschetta


- 400 grams baby plum tomatoes, finely chopped
- 400 grams tin butter beans, drained
- 1 tbsp Oregano
- 2 tbsp lemon juice
- Zest of 1/4 lemon, finely chopped
- 3 tbsp olive oil
- 6 black olives, pitted and chopped
- 8 thick slices rustic, wholemeal loaf
- 1 garlic clove
- Sea Salt to season
- Black Peppercorns to season


A delicious Italian inspired snack or starter that combines oregano and butter beans with tomatoes, the classic Italian bruschetta topping.

Pre-heat the grill to a medium heat.

Place the tomatoes, butter beans, Oregano, lemon juice and zest, 1 tbs of the olive oil and the olives in a bowl and stir to combine. Season to taste.

Brush both sides of the bread lightly with the remaining oil, place under the grill and lightly toast each side until they begin to brown.

Allow the bread to cool slightly then take the garlic clove and lightly rub over the surface of the bread.

Top the bread with the tomato and bean mixture and serve immediately.

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