Bean and Tomato Bruschetta
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 4 Tbsps fresh White bean
- 4 Tbsps fresh Green beans (from a pod)
- 1 bunch Arugula
- 1 Red onion
- 1 clove garlic cloves
- 1 Tomato (on the vine)
- ¾ cup Cocktail tomatoes
- 2 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- 1 Tbsp lemon juice
- salt
- peppers
- 1 pinch sugar
- 4 ciabatta Rolls
Preparation
Kitchen utensils
1 Paper towel, 1 Cutting board, 1 Large knife, 1 Small knife, 1 kleine Bowl, 1 Dutch oven mit Deckel, 1 Tablespoon, 1 Teaspoon, 1 Measuring cups, 1 Wooden spoon, 1 Small skillet, 1 Plate, 1 Pot, 1 Sieve, 1 Peeler, 1 Bowl, 1 Plastic wrap, 1 Fork
Preparation steps
1.
Cook the white beans and the green beans in boiling, salted water until al dente. Drain, rinse in cold water and drain. Wash and sort the rocket leaves and shake dry. Peel the onion and garlic. Dice the onion and finely chop the garlic. Wash the vine tomatoes, cut in half, remove the stalk and seeds, then finely dice. Wash the cocktail tomatoes.
2.
Sauté the garlic in the olive oil, add the beans and cocktail tomatoes and sauté, then remove from the heat and let cool. Now add the onions and the diced vine tomatoes and pour in the balsamic vinegar and lemon juice. Season to taste with salt, pepper and sugar. Let the beans marinate for about 30 minutes.
3.
Cut the ciabatta rolls in half and place under the broiler until golden brown. Spoon some of the bean and tomato salad over the top, garnish with a few rocket leaves and serve.
