Bruschetta with red Beans, Avocado and Cicioni

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  • 1 slice semolina bread

  • 60 g cooked red beans

  • 20 g sliced CICIONI

  • ¼ avocado

  • ¼ red onion

  • 10 ml extra virgin olive oil

  • 5 ml lemon juice

  • a few leaves watercress or rocket

  • 1 pinch dried thyme or oregano

  • salt


Toss the beans with the onion, half the oil, the salt, the thyme and half the lemon juice. Set aside for at least 10 minutes.

Mash the avocado with a fork and stir in a little salt, the remaining oil and the rest of the lemon juice.

Toast the bread and spread it with a layer of avocado. Top with the marinated beans, sliced CICIONI and a few greens.