I adore this dish, butter bean bruschetta bake with roast tomatoes and garlic, ciabatta cubes and butter beans served on a high protein basil yoghurt. A delicious side dish or lunch option that’s ready in less than 30 minutes.
Nutritional Information
This dish serves two for lunch or four as a side dish. The following information is based on four servings per recipe.
One serving of this dish contains 250 calories, 7.6g of fibre and 11g of protein. Each serving also contains 50% of your daily vitamin K, 25% of your daily vitamin C and at least 10% of your daily vitamins B1, B2, B3, B6, folate and vitamin E.
Ingredient Choices and Substitutions
There’s not an awful lot to switch out here, but there are a few small changes you can make. Switch the beans for any other white bean of your choice if you don’t have or like butter beans. If you don’t require gluten free bread, of course, you can switch this out for wheat bread. If you can’t get Genius rolls where you are, try to get any other gluten free ciabatta that you can, or a crusty sourdough roll if not. You don’t want to opt for bread that’s too soft, but nothing as hard as a baguette either for this dish.
How to store, keep and does it reheat?
This dish doesn’t reheat due to the yoghurt base, but you can store any leftovers for up to two days providing it’s covered and refrigerated.
Bruschetta Bake Recipe
Delicious roasted tomatoes and garlic with crusty ciabatta served on basil yoghurt.
This recipe is gluten free, dairy free and vegan. It does contain nuts and soy.
Bruschetta Bake Recipe
Ingredients
- 1 GF ciabatta roll I used Genius, cubed
- 220 g vine tomatoes halved
- 1 can butter beans drained and rinsed
- ½ tsp dried oregano
- 3 cloves garlic
- Drizzle of olive oil
- 30 g fresh basil chopped
- 300 g vegan Greek style yoghurt
- 20 g chopped almonds
Instructions
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Preheat oven to 220°c. Add your cubed ciabatta, tomatoes and butter beans to a roasting dish. Wrap your garlic cloves in some aluminium foil and place in the roasting dish. Add your dried oregano and roughly 5g chopped fresh basil, drizzle everything lightly with olive oil, add salt and pepper and toss to combine.
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Place in the centre of the oven for about 15 minutes until the bread is starting to crisp.
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While the roasting dish is in the oven mix the remaining chopped basil with the yoghurt.
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When the roasting dish is ready, remove the garlic then mash it with a fork to create a garlic paste. Mix the garlic in with the basil yoghurt then spread the garlic basil yoghurt across the bottom of your bowl/ serving dish. Top the yoghurt with your tomato, bread and butter bean mix. Top with additional black pepper and the chopped almonds.
Serve and enjoy!
Until tomorrow,
Sophie
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