Creamy White Bean Bruschetta
This Tuscan-style bruschetta swaps tomatoes for creamy cannellini beans mixed with lemon, garlic, and parsley. It's fresh, easy to make, and perfect as an appetizer.
Equipment
- Grill or oven broiler
- Mixing bowl
- Fork or potato masher
- Knife
- Cutting board
- Sheet pan (if using oven)
Ingredients
- 2 baguettes
- 2 15-ounce cans cannellini beans, rinsed and drained
- 2 lemons zest and juice
- 3 tablespoons finely chopped parsley
- 2 teaspoons finely chopped parsley for garnish
- 5 tablespoons olive oil
- 3 garlic cloves minced
- 1 extra garlic clove optional, for rubbing on toasted bread
- Salt and pepper to taste
- Red pepper flakes optional
Instructions
- Prepare the Bean Mixture: Smash the cannellini beans in a bowl until slightly chunky. Stir in lemon zest, lemon juice, parsley, garlic, olive oil, salt, and pepper. Mix gently to keep some texture.2 15-ounce cans cannellini beans, rinsed and drained, 2 lemons, 3 tablespoons finely chopped parsley, 5 tablespoons olive oil, 3 garlic cloves, Salt and pepper to taste, Red pepper flakes
- Toast the Bread: Preheat the grill to medium-high or the oven broiler to high. Slice the baguettes, place on the grill or a sheet pan, and toast for 2-3 minutes per side until golden brown. If using an oven, place the sheet pan on the top rack for proper broiling.2 baguettes
- Assemble or Serve Separately: For extra flavor, rub each toasted bread slice with the optional garlic clove. Spoon the bean mixture onto the toast or serve it on the side.1 extra garlic clove, 2 teaspoons finely chopped parsley for garnish
