Summer Bruschetta

Summer Bruschetta

Summer Bruschetta

Here is an extremely easy recipe packed with summer love! 

Serves: 1 person

Prep time: 5 minutes

Cooking time: 10-15 minutes


1/2 small onion, thinly sliced

100g cherry tomatoes, halved

2 small sun-dried tomatoes, thinly sliced

1/2 can (200g) cannellini beans

1/2 tsp chili flakes *optional

1/2 tsp paprika 

1/2 tsp dried oregano 

150g tomato sauce (a little over a cup)

1/3 cup water

1 garlic, halved

extra-virgin olive oil

For garnishing: 

1 small radish, thinly sliced 

dried oregano

1 tsp parsley pesto *optional 

1 egg, sunny side up *optional 

extra-virgin olive oil


  1. Preheat a frying pan with a drizzle of olive oil on medium heat, cook the onion for a few minutes until they turn translucent.

  2. Add the cherry tomatoes, sun-dried tomatoes, chili flakes, dried oregano, and paprika, cook for about 5 minutes then add the tomato sauce. Season and add a splash of water if the sauce is too thick. Simmer on low heat with a lid for about 5 minutes.

  3. Stir in the cannellini beans and cook for a couple more minutes. Turn off the fire and set aside.

  4. Use the halved garlic to rub one side of the toast and pile the cooked beans on top.

  5. Garnish with your favorite toppings and serve. If you are a vegan, you can opt out of the egg.

Summer Bruschetta

Summer Bruschetta

Summer Bruschetta

Summer Bruschetta