Pesto bruschetta topped with tuna, white bean, cherry tomato and artichoke salad
This pesto bruschetta is particularly easy to put together because there’s no need to rub the toasted bread with garlic or drizzle with olive oil because the pesto contains both these ingredients. So it’s just a simple matter of spreading the toasted bread with some store-bought pesto and half the recipe is completed.
The colorful and flavorful salad which tops the bruschetta is also really easy to whip up because most the main ingredients (tuna, white beans, artichoke hearts) are straight from a can or jar.
⅓ cup pesto — ready-made or homemade pesto
6 oz (170g) canned tuna in olive oil — drained and broken into chunks
1 cup baby spinach leaves — washed and dried
¼ small red onion — thinly sliced
½ cup canned cannellini beans — rinsed and drained
1 cup quartered jarred artichoke hearts
1 cup cherry tomatoes — halved
1½ tablespoons extra virgin olive oil
1 tablespoon lemon juice
½ garlic clove — minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper