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Nutrition Facts
Serving Size 1 (55g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 136
Calories from Fat 47		(35%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 118mg		4%
Potassium 196mg		5%
Total Carbohydrate 17.7g		5%
	Dietary Fiber 2.5g	9%
	Sugars 0.3g
Protein 4.7g		9%
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White Bean Bruschetta

Recipe #76855 | 10 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Kozmic Blues
Nov 18, 2003

This simple, rustic appetizer has terrific flavor and is a favorite with my family. I mentioned in the directions that I like to let the bean mixture sit for a bit, but that is not included in the prep time. This is a great starter for and Italian or Mediteranean style meal.

SERVES 6 (change servings and units)

Ingredients

1 cup cannellini beans, cooked (white)
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper flakes (or to taste)
2 tablespoons fresh basil leaves, shredded or chiffonade
1-2 clove garlic, thinly sliced
salt & fresh ground pepper, to taste
6 slices crusty Italian bread, cut into 1 inch thick slices
more olive oil, to dress the bread
garlic, to dress the bread

Directions

1
Preheat grill pan or broiler.
2
In a bowl, gently combine the beans, olive oil, balsamic vinegar, red pepper, basil and garlic.
3
Season with salt and pepper to taste.
4
It's nice if the mixture can sit for a half an hour or so.
5
For the bread: I usually warm a clove or two of chopped garlic in some olive oil to infuse the flavor.
6
This can be done on the stovetop over VERY low heat, or in the microwave heated for about 30 seconds.
7
Add a couple shakes of salt and pepper, and brush garlic oil evenly over the bread slices.
8
Toast bread under the broiler, or on a grill pan for a few minutes (3-5), until slightly brown and crisp, or until there are grill marks.
9
Top the bread slices with the bean mixture and drizzle any extra balsamic/oil over the top.
10
This bruschetta is nice served with a tossed green salad.

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Featured Reviews for This Recipe

From: Chef SuzyQ

On Nov 19, 2009

We LOVED this. We doubled it to use the whole can of beans; only thing I'd do different would be maybe cut back a bit on the red pepper when you double (since the 12 oz beans aren't a full 2 cups). It was spicy, but really really good. It's kind of messy so using it as a dip might be a good idea.

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From: Enjolinfam

On Aug 6, 2008

Outstanding Dip! My family and guests loved this! I doubled the recipe and added two large tomatoes, diced. So healthy, easy, and delicious that I'm sure we'll be having this again. Thanks!!! Made for Veg*n Swap.

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From: Chef #189613

On Jan 22, 2005

Wonderful! I found this recipe after being served something similar with bread in an upscale Italian restaurant, and think that this is even better. I recommend making at least a day before serving to let flavors merge. Also, if you add garlic in large slices, you can remove it before serving to avoid dragon garlic breath while still getting all the nice flavor.

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From: Kasha

On Jun 26, 2007

I misread this and puréed the beans for a sort of hummousy texture. It is just wonderful and we ate it dolloped onto baked tortilla triangles. This would be a great dip for veggies, sandwich filling, I can think of a bunch of possibilities, and since I tripled the recipe to use a whole big can of beans, I'll have plenty of chances to use it.

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