Butter Beans And Rainbow Chard Bruschetta ~ Vegetarian

Butter Bean and Rainbow Chard Bruschetta

Creamy butter beans and sweet, earthy chard are dressed in a punchy caper dressing then piled high on grilled sourdough toasts. It’s a wonderful start to a light dinner in the garden and comes together in no time.

Ingredients
1/3 cup (80 mL) extra virgin olive oil, plus more for brushing
2 tbsp (30 mL) fresh lemon juice
1 tbsp (15 mL) red wine vinegar
1 tsp (5 mL) Dijon mustard
2 cans (each 398 mL) butter beans, drained and rinsed
1 1/2 cups (375 mL) finely sliced rainbow
Swiss chard, tender stems and greens
2 green onions, thinly sliced
2 tbsp (30 mL) capers, drained, rinsed
Fine sea salt to taste
6 slices sourdough, cut 1/2 inch (1 cm) thick

Directions:
In a medium bowl, whisk olive oil, lemon juice, vinegar and mustard until creamy and emulsified. Add beans, chard, green onions, capers and salt. Mix until well combined.

Preheat grill to medium-high. Clean and oil grill.

Brush both sides of bread with olive oil. Grill until bread is crisp and grill marks have formed, 1 to 2 minutes per side. (Alternatively, you can toast the plain bread then drizzle with oil after.)

 Divide bean mixture evenly among grilled bread slices and serve immediately.   Serves 6