Bruschetta of Cannellini Beans and Ricotta

An alternative bruschetta experience.


  • bruschetta
  • 1 slice ciabatta bread per person
  • 1 tin canellini beans
  • handful of black olives
  • olive oil
  • 1 clove of garlic
  • sea-salt
  • 1 courgette or 1 bulb of fennel
  • 1 small bunch of basil
  • 1 tub of ricotta or one mozzarella
  • 3 ripe tomatoes on the vine


  1. Rub the bread all over, liberally with olive oil before grilling or toasting it. Afterwards rub the bread with garlic.
  2. Chop and de-seed the tomatoes and slice the courgette or fennel thinly, then rub with olive oil and char-grill.
  3. Drain and rinse the beans and mix in with the chopped garlic, basil, chopped black olives, black pepper and olive oil.
  4. Spread the slice of toasted ciabatta with ricotta and sprinkle with se- salt and top with the bean mixture.
  5. Arrange slices of charred courgette or fennel on top and finally top with the chopped tomato.


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