Roasted Pepper & Butterbean Bruschetta

A really quick and very tasty starter idea that could just as easily be used as canapés if you cut the rolls into bite-sized pieces. Fabulous with a chilled glass of Prosecco!

This recipe uses 2 White or Fibre Rolls. A pack of 5 rolls is 1 unit of your monthly prescription unit allowance.

Makes 4
Suitable for home freezing


  • 4 tbsp extra virgin olive oil
  • 1 small onion, peeled and finely chopped
  • 1 tsp smoked paprika
  • 220g tin butter beans
  • 1 roasted red pepper, from a jar
  • Salt and freshly ground black pepper
  • 2 tbsp pitted black olives, roughly chopped
  • 2 tbsp flat leaf parsley, roughly chopped
  • 1 tbsp lemon juice
  • 2 Juvela Gluten-Free White Rolls
  • Rocket leaves, to garnish
  • Method

    1. Heat 1tbsp of the olive oil in a pan and gently fry the onion for 5 minutes. Add the smoked paprika and cook for a further 2minutes.
    2. Place the onion mixture, roasted peppers, butter beans, and 2tbsp of the olive oil in a food processor and blend to a coarse paste or smoother if you prefer. Season to taste.
    3. Place the chopped olives and parsley in a bowl. Pour over the remaining tbsp of oil and lemon juice, season and stir well.
    4. Cut the roll in half and place cut side down in a hot griddle pan for 2-3 minutes until slightly charred. Alternatively, place under a medium grill until golden and crisp.
    5. Top each half with butter bean and red pepper mash and drizzle over the olive mixture. Garnish with fresh rocket leaves.
    6. If making canapés, cut each roll in half and then cut each half into 4-6 pieces and top as above.