Bruschetta with Garlic Brandade, Tomato, Rocket and Mozzarella

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Recipe difficulty: Easy
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Preparation time: 5-20 minutes
Cooking time: 5-30 minutes
Serves: Up to 4 people
Course: Soups and starters

Made with these products:

Kitchen Machines

Serves: 4
Preparation Time: 15 Minutes
Cooking Time: 5 Minutes
Tools: Food Processing Attachment

Method

To make the brandade, fit the knife blade to the food processing attachment, add the parsley and chop finely. Remove and set aside.
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.
Toast the bread on both sides and spread with the brandade. Meanwhile toss the rocket and mizuna leaves with the oil and balsamic vinegar.
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.

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