- Step 1
Preheat grill on high.
- Step 2
Toast bread slices under preheated grill until golden on both sides. Brush with 1 tablespoon of the extra virgin olive oil and rub with the halved garlic clove. Heat the remaining 2 teaspoons extra virgin olive oil in a large non-stick frying pan over medium heat and cook the green shallots for 1-2 minutes or until soft. Add tomatoes, increase heat to high and cook for 1 minute. Add the cannellini beans, olives and vinegar and cook until just heated through. Stir in the spinach and rocket then season with salt and pepper.
- Step 3
Place the bruschetta on serving plates and pile bean mixture on top. Serve immediately.