Whole-grain crostini with beans and dried tomatoes


  • 400 g of canned white beans, drained
  • 1 piece of shallot, ground
  • 200 ml tomato passata
  • Olive oil
  • 6 dried tomatoes, cut into strips
  • Smoked red pepper, black pepper, salt, thyme
  • Whole-grain slices of Vita Balance rye bread, roasted with olive oil, salt, pepper and thyme


Stew the shallot in the olive oil until it becomes translucent, add the red pepper, the tomato passata, the drained beans and the other spices. Add the cut tomatoes and cook for 10 minutes until the flavours of the ingredients are combined. Transfer to a serving bowl and decorate with fresh thyme. Serve on a cutting board together with the whole-grain crostini.