Ingredients

• 8 thick slices French or ciabatta bread
• 50g (2oz) rocket or mizuna and rocket leaves
• 15ml (1 tbsp) extra virgin olive oil
• 15ml (1 tbsp) balsamic vinegar
• 12 baby tomatoes, halved
• 12 baby mozzarella, each cut into 3
• extra olive oil for drizzling

For the brandade:

• 6 sprigs fresh parsley
• 225g (8oz) drained, canned or freshly cooked butter beans
• 1 large clove garlic, peeled
• 15ml (1 tbsp) lemon juice
• 30ml (2 tbsp) olive oil
• salt and freshly ground black pepper

Tools

• Cooking Chef
• Food Processing Attachment

Method

1. To make the brandade, fit the knife blade to the food processing attachment,  add the parsley and chop finely. Remove and set aside.
2. Add the beans, garlic, lemon juice, olive oil and 15ml (1 tbsp) cold water and process to a rough paste. Add another 15ml (1 tbsp) of water if the mixture is too thick to process. Stir in the chopped parsley and season with salt and freshly ground black pepper, to taste.
3. Toast the bread on both sides and spread with the brandade. Meanwhile toss the rocket and mizuna leaves with the oil and balsamic vinegar.
4. Arrange the bruschetta on 4 serving plates and top each with baby tomato halves, mozzarella slices and a handful of dressed leaves. Drizzle with a little extra olive oil and sprinkle with freshly ground black pepper. Serve immediately.

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