Mixed Italian bruschetta

Serves: 6

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Total Time: 25

Prep Time: 25

• 1  long thin French stick
• 400 gram(s) tin butter beans, drained
• 1 small handful of fresh mint, shredded
• Zest and juice of half a lemon
• 2 tablespoon(s) extra virgin olive oil
• Seeds from half a pomegranate
• 150 gram(s) cherry tomatoes, quartered
• 200 gram(s) mozzarella bocconcini, halved
• 1 tablespoon(s) fresh basil pesto
• 2 tablespoon(s) fresh basil, chopped
• 1 small handful of rocket
• 6 slice(s) bresaola
• 15 gram(s) freshly shaved Parmesan
• Basil, to garnish
• 75 gram(s) roasted red pepper, sliced
• 2 tablespoon(s) black olive tapenade
• Extra virgin olive oil, to garnish

Method

1. Cut the bread diagonally into 24 slices and toast in batches. Mash together the butter beans, mint, lemon zest and juice and olive oil. Season and stir through most of the pomegranate seeds. Set aside.
2. In a separate bowl, stir together the cherry tomatoes, mozzarella bocconcini, pesto and basil.
3. To assemble, spoon the bean mixture on to six toasts and garnish with remaining pomegranate seeds. Top a further six with the mozzarella mixture and six with rocket, bresaola and Parmesan. Drizzle over the extra virgin olive oil. For the final six bruschetta, put a few slices of roasted pepper on each toast. Add a little tapenade and garnish with a basil leaf.

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