Tomato & nduja bruschetta
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Tomato & nduja bruschetta

By Samuel Goldsmith

Contains pork – recipe is for non-Muslims/non-pork eaters.

Use ripe tomatoes to make these sweet and spicy bruschetta bites. They’re ideal for a garden party, when it doesn’t matter if you make a bit of a mess

  • Prep:15 mins
    Cook:10 mins
  • Serves 16
  • Easy

Nutrition per serving

  • kcal 107
  • fat 2g
  • saturates 1g
  • carbs 17g
  • sugars 0g
  • fibre 2g
  • protein 4g
  • salt 0.3g

Ingredients

  • 1 large baguette, trimmed and cut into 16 slices
  • 300g ripe tomatoes, roughly chopped
  • 400g can cannellini beans, drained and rinsed
  • small handful of parsley, chopped
  • 2 tsp red wine vinegar
  • 2 tsp extra virgin olive oil
  • 8-10 nduja

Method

  1. Heat the oven to 200C/180C fan/ gas 6. Arrange the baguette slices on a large baking tray and bake for 8-10 mins until crisp and lightly golden. (You may need to do this in two batches.) Remove from the oven and leave to cool.

  2. Combine the tomatoes, beans, parsley, vinegar and oil in a bowl, season well and set aside.

  3. Spread about ½ tsp of nduja over each baguette slice and arrange on a serving platter. Spoon over the tomato and bean mixture over the baguette slices and serve.

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