Haricot Bean Bruschetta Recipe


  • 4 x ciabatta rolls, cut into 3 horizontally
  • Spray olive oil Sea salt and freshly ground black pepper
  • 1 x 400g tin haricot beans, rinsed and drained
  • 2 spring onions, finely sliced
  • 3 medium tomatoes, roughly chopped
  • 2 tbsp shredded mint leaves
  • 4 tsp olive oil
  • 1 lemon, zested
  • 4 tbsp Filippo Berio tomato and ricotta pesto


Calories columnFat columnSaturates columnSugars columnSalt column
369 per serving
18% %GDA
11g per serving
16% %GDA
2g per serving
10% %GDA
4g per serving
4% %GDA
1.30g per serving
22% %GDA


  1. Preheat the oven to 180°C, fan 160°, gas mark 4.

  2. Lay the bread slices onto an oven tray and spray with a little olive oil then season with black pepper.

  3. Place in the oven to bake for 5-10 minutes, until golden brown and just crispy.

  4. Meanwhile, toss the beans into a bowl. Add the spring onions, mint leaves, tomatoes, ¾ of the lemon zest, salt and black pepper and the olive oil. Toss to combine and set aside.

  5. When the bruschetta is ready, spread with a little tomato and ricotta pesto, then pile the bean mixture on top.

  6. Top with the last of the lemon zest and some black pepper and serve straightaway.