Bruschetta with Butterbean Purée and Tapenade

Toasted garlic bread served with smooth butterbean purée, savory olive tapenade, and a tangy chive yogurt dip.

Easy Vegetarian Italian Appetiser Bruschetta

Estimated Nutrition

Calories

1420.5

kcal / serving

1420.5 kcal total

Carbs

74.5g

per serving

74.5 g total

Fat

118.2g

per serving

118.2 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Wholegrain Mustard

Dairy

100

Greek Yoghurt

Fruits

piece

Lime

zest and juice only

GrainsCereals

slice

Bread

LegumesPulses

150

Butterbeans

NutsSeeds

clove

Garlic

0.5

tsp

Chilli Flakes

tbsp

Basil

fresh

tsp

Chives

chopped and fresh

OilsFats

Olive Oil

for drizzling

Olive Oil

for purée

Olive Oil

for tapenade

Vegetables

100

Black Olives

pitted

Method

Rub the bread slices with the garlic clove and drizzle with olive oil.

Toast the bread on a griddle pan for 2-3 minutes until golden.

Blend the butterbeans, lime zest, lime juice, and olive oil into a smooth paste.

Process the olives, chilli flakes, olive oil, and basil in a blender until smooth.

Mix the yoghurt, chopped chives, and mustard together in a small bowl.

Serve the three dips in individual bowls alongside the toasted bruschetta.