Creamy Bruschetta-Style Tomato Salad by @deliciouslyella

25 min

4 servings

🥖

160 g

Sourdough bread

🍅

500 g

Cherry tomatoes

🫘

240 g

Butter beans

🫒

15 ml

Olive oil

🌶️

1.3 ml

Dried red chilli flakes

🌿

25 g

Basil

🥥

190 g

Coconut yoghurt

🧄

6 g

Garlic

🍇

5 ml

Balsamic vinegar

🧂

1.5 g

Flaky sea salt

  1. Preheat

    Preheat the oven to 220°C fan (475°F).

  2. Tear
    • sourdough bread

    Tear the 2 thick slices of sourdough bread into bite-size chunks.

  3. Halve
    • cherry tomatoes
    • garlic

    Halve the 500 g cherry tomatoes and finely chop the 2 garlic cloves.

  4. Combine
    • sourdough bread
    • cherry tomatoes
    • canned butter beans

    Combine the sourdough bread, cherry tomatoes, and 240 g canned butter beans in a mixing bowl.

  5. Add
    • olive oil
    • dried red chilli flakes
    • flaky sea salt

    Add 1 tablespoon olive oil, 1/4 teaspoon dried red chilli flakes, and a pinch of flaky sea salt; toss until coated.

  6. Wrap
    • garlic

    Wrap the chopped garlic in a small square of aluminum foil and seal it into a packet.

  7. Spread
    • sourdough bread
    • cherry tomatoes
    • canned butter beans

    Spread the bread, tomato, and bean mixture over the large flat baking tray. Place the foil garlic packet on the tray.

  8. Roast
    • sourdough bread
    • cherry tomatoes
    • canned butter beans

    Roast for 15 minutes, tossing the bread, tomato, and bean mixture halfway through cooking.

  9. Step
    • sourdough bread
    • cherry tomatoes

    Remove the tray when the tomatoes are soft and jammy and the sourdough is crisp.

  10. Stir
    • fresh basil
    • cherry tomatoes
    • canned butter beans

    Stir the torn 25 g fresh basil through the hot roasted tomato mixture.

  11. Crush
    • garlic

    Unwrap the roasted garlic and crush it into a paste with a fork.

  12. Mix
    • coconut yoghurt
    • garlic
    • flaky sea salt

    Mix the 185 g coconut yoghurt, crushed garlic, and a pinch of flaky sea salt in a clean mixing bowl.

  13. Spoon
    • coconut yoghurt
    • garlic

    Spoon the garlic coconut yoghurt onto a large serving plate.

  14. Pile
    • sourdough bread
    • cherry tomatoes
    • canned butter beans

    Pile the roasted sourdough, tomatoes, and butter beans over the yoghurt.

  15. Garnish
    • fresh basil
    • dried red chilli flakes
    • balsamic vinegar

    Finish with remaining fresh basil, extra dried red chilli flakes, and a drizzle of balsamic vinegar.

Creamy Bruschetta-Style Tomato Salad by @deliciouslyella

25 min

4 servings

🥖

160 g

Sourdough bread

🍅

500 g

Cherry tomatoes

🫘

240 g

Butter beans

🫒

15 ml

Olive oil

🌶️

1.3 ml

Dried red chilli flakes

🌿

25 g

Basil

🥥

190 g

Coconut yoghurt

🧄

6 g

Garlic

🍇

5 ml

Balsamic vinegar

🧂

1.5 g

Flaky sea salt

Preparation Steps

  1. Step 1/15

    Preheat the oven to 220°C fan (475°F).

  2. Step 2/15

    Tear the 2 thick slices of sourdough bread into bite-size chunks.

    🥖sourdough bread
    🔪knife
    🪵chopping board

  3. Step 3/15

    Halve the 500 g cherry tomatoes and finely chop the 2 garlic cloves.

    🍅cherry tomatoes
    🧄garlic
    🔪knife
    🪵chopping board

  4. Step 4/15

    Combine the sourdough bread, cherry tomatoes, and 240 g canned butter beans in a mixing bowl.

    🥖sourdough bread
    🍅cherry tomatoes
    🧈canned butter beans
    🥣mixing bowl

  5. Step 5/15

    Add 1 tablespoon olive oil, 1/4 teaspoon dried red chilli flakes, and a pinch of flaky sea salt; toss until coated.

    🫒olive oil
    🌶️dried red chilli flakes
    🧂flaky sea salt
    🥣mixing bowl

  6. Step 6/15

    Wrap the chopped garlic in a small square of aluminum foil and seal it into a packet.

    🧄garlic
    🧻aluminum foil

  7. Step 7/15

    Spread the bread, tomato, and bean mixture over the large flat baking tray. Place the foil garlic packet on the tray.

    🥖sourdough bread
    🍅cherry tomatoes
    🧈canned butter beans
    🧄garlic
    🍳large flat baking tray
    🧻aluminum foil

  8. Step 8/15

    Roast for 15 minutes, tossing the bread, tomato, and bean mixture halfway through cooking.

    🥖sourdough bread
    🍅cherry tomatoes
    🧈canned butter beans
    🍳large flat baking tray

  9. Step 9/15

    Remove the tray when the tomatoes are soft and jammy and the sourdough is crisp.

    🥖sourdough bread
    🍅cherry tomatoes
    🍳large flat baking tray

  10. Step 10/15

    Stir the torn 25 g fresh basil through the hot roasted tomato mixture.

    🌿fresh basil
    🍅cherry tomatoes
    🧈canned butter beans
    🥖sourdough bread
    🍳large flat baking tray

  11. Step 11/15

    Unwrap the roasted garlic and crush it into a paste with a fork.

    🧄garlic
    🧻aluminum foil
    🍴fork

  12. Step 12/15

    Mix the 185 g coconut yoghurt, crushed garlic, and a pinch of flaky sea salt in a clean mixing bowl.

    🥥coconut yoghurt
    🧄garlic
    🧂flaky sea salt
    🥣mixing bowl
    🍴fork

  13. Step 13/15

    Spoon the garlic coconut yoghurt onto a large serving plate.

    🥥coconut yoghurt
    🧄garlic
    🍽️serving plate
    🥣mixing bowl

  14. Step 14/15

    Pile the roasted sourdough, tomatoes, and butter beans over the yoghurt.

    🥖sourdough bread
    🍅cherry tomatoes
    🧈canned butter beans
    🥥coconut yoghurt
    🍽️serving plate
    🍳large flat baking tray

  15. Step 15/15

    Finish with remaining fresh basil, extra dried red chilli flakes, and a drizzle of balsamic vinegar.

    🌿fresh basil
    🌶️dried red chilli flakes
    🍇balsamic vinegar
    🍽️serving plate

Composition

Ingredients

Types

Grains, Vegetables, Oils, Herbs and Spices, Dairy Alternatives, Condiments, Seasonings

Ingredients

Sourdough bread, Cherry tomatoes, Butter beans, Olive oil, Dried red chilli flakes, Basil, Coconut yoghurt, Garlic, Balsamic vinegar, Flaky sea salt

Notes

Sourdough bread (thick slices, torn into chunks), Cherry tomatoes (2 x 250g packs, halved), Butter beans (canned, drained and rinsed), Basil (torn), Garlic (finely chopped), Balsamic vinegar (a drizzle), Flaky sea salt (a pinch)

Allergens

Gluten, Coconut, Sulfites

Dietetics

Dietary regimen

Vegetarian, Plant-Based

Calories

330 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 48g, Dietary fiber: 10g, Total fat: 11g, Saturated fat: 4g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 95mg, Iron: 4.2mg, Potassium: 670mg, Magnesium: 75mg, Sodium: 310mg

Vitamins

Vitamin C: 24mg, Vitamin A: 95µg, Vitamin K: 48µg, Folate: 95µg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

15 steps

Equipments

Utensils

large flat baking tray, mixing bowl, aluminum foil, fork, serving plate, knife, chopping board

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Dinner, Lunch, Early Autumn

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian, Mediterranean

Geographic

to inform

Various

Aspect

Texture

Creamy, Crispy, Juicy, Jammy, Tender

Flavors

Sweet, Tangy, Garlicky, Herbaceous, Savory, Mildly Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 2 days (Store in an airtight container,Keep yoghurt separate from roasted mixture when possible,Reheat the roasted mixture in the oven to restore crispness), freezer : 30 days (Freeze only the roasted tomato and butter bean mixture,Do not freeze coconut yoghurt or roasted sourdough,Store in an airtight freezer-safe container)