Super Greens Bruschetta

Make more of your lunchtime with this tasty bruschetta - pesto coated veggies with smooth cream cheese and a topping of cured ham and peppery rocket! Its sure to be one you’ll make again! Juvela Gluten Free Part Baked Rolls are perfect as a bruschetta base like this one; they’re also great for dunking in soup, baked, sliced & topped as canapes, or simply as a warm crusty roll spread with lashings of butter!

Credited to: Juvela


Difficulty: Pretty easy

Serves 1
5 mins prep
10 mins cooking time


  • 1 Juvela Gluten Free Part Baked Roll 
  • 150g podded broad beans 
  • 100g green beans 
  • 2tbsp pesto 
  • Olive oil for drizzling 
  • 1 garlic clove, crushed 
  • 75g cream cheese 
  • 2 slices prosciutto 
  • Half a bag of rocket


  1. Pop a part baked roll in the oven for 10 minutes until golden and crusty. 
  2. Meanwhile, cook the broad beans and green beans in boiling water for 2 minutes until just tender, then drain. 
  3. Mix the vegetables with the pesto. 
  4. Once the roll is cooked, remove from the oven, slice in half, drizzle with a little olive oil, then rub with garlic. 
  5. Place each half of the roll, oil side down on a griddle pan and griddle for a couple of minutes.
  6. Spread each half of the roll with cream cheese, top with veg, followed by a slice of prosciutto and a handful of rocket leaves. 
  7. Drizzle with a little olive oil to serve
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