Bruschetta 3 ways

Summer flavours abound in these mouthwatering creations straight from the Taste Buds kitchen

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Recipe by: Jody Spencer

  • 4 slices of sourdough bread
  • A garlic clove, halved
  • Olive oil for drizzling
  1. Pre-heat a BBQ or chargrill until hot.
  2. Drizzle some oil over the sliced bread and rub the garlic all over.
  3. Cook on both sides until charred lines appear.
  4. Remove and top with the following fillings:

Tuna, cannellini beans, thyme & red onion

  • A tin of good quality tuna in oil
  • 1 x 400g tin cannellini beans, drained
  • A few sprigs of fresh thyme, leaves stripped
  • 1 small red onion, finely sliced
  • Salt and pepper
  1. Drain the tuna and place into a bowl with the cannellini beans, thyme leaves and red onion. Season with salt and pepper and mix together, taking care not to break up the tuna chunks too much.
  2. Top the bruschetta with the tuna mix.

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