Cavolo nero and borlotti bean bruschetta Recipe

A late summer favourite in Tuscany, this bruschetta is a great start to a meal or can also be a light meal in itself.

  • Preparation
  • Cooking time
  • Rest time
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(4 votes) 4.5/5

Les ingrédients

Pour people
  • Cavolo Nero : 500 g
  • Garlic clove(s) : 3 whole
  • Borlotti beans (tinned) : 400 g
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • Olive oil : 30 ml
  • Slices of sourdough bread : 6 whole
  • Lemon(s) : 1 whole


  • ETAPE 1

    Remove the tough ribs fromt the cavolo nero, wash and spin dry. Chop the leaves into 1cm slivers.
    Peel and crush 2 garlic cloves.
    Drain and rince the borlotti beans.
    Zest and juice the lemon, set aside.

  • ETAPE 2

    In a frying pan, heat half the olive oil, and fry off the garlic until golden brown.
    Add the cavolo nero, and stir until they wilt, about 5 minutes.
    Add the borlotti beans, and heat through, crushing lightly.
    Season with salt, pepper, and the lemon juice and zest.

  • ETAPE 3

    Toast or grill the sourdough.
    Peel 1 clove of garlic, and scrape each slice of bread. Drizzle with the remaining olive oil, and set aside.

  • ETAPE 4

    Pile the vegetables onto each toasted sourdough slice, and serve while still warm.

Chef's tip

«For extra flourish, garnish with Parmesan shavings, and a drizzle of extra virgin olive oil. »

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