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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Soups and starters

Preparation time: 15 minutes

Cooking time: 5 minutes

Serves: 4


  1. To make the brandade, fit the knife blade to the food processor attachment, add the parsley and chop finely. Remove and set aside.
  2. Add the butter beans, garlic, lemon juice, olive oil and 1 tbsp cold water to the food processor bowl and process to a rough paste. Add another 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.


For the brandade

  • 6 sprigs of fresh parsley
  • 225g butter beans (canned or freshly cooked)
  • 1 large clove garlic (peeled)
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1-2 tbsp cold water
  • Salt and freshly ground black peper

For the bruschetta

  • 8 thick slices of french or ciabatta bread
  • 50g rocket or mizuna and rocket leaves
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 12 baby tomatoes (halved)
  • 12 baby mozzarella (each cut into 3)
  • Extra olive oil for drizzling

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