Recipe: Summer Bruschetta

Recipe: Summer Bruschetta

Cindy Lam of Olive Oly Kitchen cooks delicious vegetarian recipes that support local farms and promote good, ol’ home cooking. Try out her take on summer bruschetta at home

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 7 Aug '18

Serves: 1

Prep time: 5 min

Cooking time: 15 min


For the bruschetta:

  • ½ small onion, sliced thinly
  • 100g cherry tomatoes, halved
  • 2 small sun-dried tomatoes, sliced thinly
  • ½ tsp chilli flakes
  • ½ tsp dried oregano
  • ½ tsp paprika
  • 150g tomato sauce
  • 200g cooked cannellini beans
  • 1 clove garlic, halved
  • extra-virgin olive oil
  • 2 slices thick-cut bread, toasted

To garnish:

  • 1 small radish, sliced thinly
  • dried oregano
  • 1 tsp pesto
  • 1 egg, cooked sunny-side-up
  • extra-virgin olive oil


  1. Preheat a frying pan on medium heat with a drizzle of olive oil. Cook the onion for a few minutes until it turns translucent. Add the cherry tomatoes, sun-dried tomatoes, chilli flakes, dried oregano and paprika and cook for about 5 min. Add the tomato sauce. Season and add a splash of water if the sauce is too thick. Simmer on low heat, covered, for about 5 min.
  2. Stir in the cannellini beans and cook for a few more minutes.
  3. Use the halved garlic clove to rub on one side of each piece of toast and pile the cooked beans on top. Garnish with your favourite toppings, as suggested.

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