Gino D'Acampo

Tuscan style tomato and bean bruschetta

Delicious tomatoes, creamy white beans, garlic and goats cheese loaded onto crunchy golden toasts – yum!

Try Napolina’s tasty twist on the traditional bruschetta.

Serves 4


– 1 x 400g can Napolina Cannellini Beans, drained
– 1 x 400g can Napolina Chopped Tomatoes
– 40g chopped Napolina Olives
– 6 x tablespoons Napolina Olive Oil
– 5 fresh basil leaves, cut into thin strips
– 2 garlic cloves, peeled and crushed
– Salt and pepper to taste
– 1 fresh rustic loaf, cut into 1cm thick slices
– 120g goats cheese


In a medium bowl, combine the cannellini beans, chopped tomatoes, olives, 4 tablespoons of olive oil, basil, garlic, salt and pepper.

Place slices of bread on a baking tray. Brush with remaining oil. Grill for one minute.

Add the goats cheese to the toasted bread, top with the tomato mixture and serve immediately.

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