White bean and rosemary bruschetta
- Published: 30 Apr 10
- Updated: 4 Mar 25
There are times when you need a comforting snack, and this Italian one ticks the boxes. A good source of fibre, this is also suitable for diabetics.
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Serves 4
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Ready in 20 min
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Ingredients
- 4 garlic cloves
- ½ tbsp roughly chopped
- fresh rosemary
- 1 tbsp fresh parsley leaves
- 1 tbsp extra-virgin olive oil
- 400g tin cannellini beans,
- drained and rinsed
- 2 salad onions, sliced
- 30g frozen peas, defrosted
- 4 thick slices seeded bread
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Method
- Crush or whizz together 3 garlic cloves, the rosemary and the parsley with the olive oil and a splash of water using a pestle and mortar or mini food processor.
- Cook half the garlic-rosemary paste in a non-stick frying pan for 3 minutes over a low heat. Add the beans and toss to coat thoroughly, then cook until heated through. Roughly crush the beans with a fork or potato masher, leaving some whole. Stir in the salad onions and peas.
- Toast or grill the bread, then rub each slice with the remaining garlic clove. Spread with the bean mash, then top with a little of the remaining garlic-rosemary paste.
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- Recipe from May 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 234kcals
- Fat
- 6.5g (0.9gg saturated)
- Protein
- 11.4g
- Carbohydrates
- 33g (1.8g sugar)
- Salt
- 0.5g
delicious. tips
This recipe is taken from The Essential Diabetes Cookbook by Antony Worrall-Thompson with Louise Blair, BSc, in association with Diabetes UK.
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