Cannellini Bean Bruschetta and Chorizo Crisps

Made in next to no time, Merrilees Parker's sensational bean bruschettas make a perfect snack, supper or light lunch dish
By Merrilees Parker
Cannellini Bean Bruschetta and Chorizo Crisps
  • Rating:
  • Serves: 2 as a light meal or 4 as a starter
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 4 tbsp light olive oil
  • 1 small onion, finely diced
  • 1 clove garlic, crushed
  • 1 tsp thyme, leaves only
  • 1 x 400 g can cannellini beans, drained and rinsed
  • 150 g packet chorizo, slices
  • 2 tbsp fresh flat leaf parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 4 slices ciabatta bread


1. Heat the light olive oil in a heavy-based saucepan and cook the onion until just softened.

2. Add the garlic and thyme and cook for a further minute.

3. Stir in the beans and heat through gently.

4. Meanwhile heat a frying pan with the remaining light olive oil add the chorizo slices and cook for 1-2 minutes or until the slices are really crispy. Drain well on kitchen paper (reserving the lovely oil).

5. Using a hand blender, blitz the bean mixture to form a rough paste and season generously with salt and black pepper

6. Stir in the parsley and extra virgin olive oil and mix well to combine.

7. Heat a griddle pan to smoking hot and grill the bread for about a minute each side, until golden brown and nicely lined.

8. Top each slice of bread with a quarter of the purée and some crispy chorizo slices, finish with a drizzle of the chorizo oil and serve.

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