Cannellini Bean Bruschetta – earthy, flavorful, easy to prepare and beautiful on the plate!

I served these Cannellini Bean Bruschetta as a first course to some vegetarian friends of mine in Amsterdam, and they were a big hit. Deceptively simple, yet delicious! A four-ingredient purée of cannellini beans, garlic, lemon juice and olive oil is spread on toasted ciabatta bread, then topped with chopped walnuts and a drizzle of truffle oil. I like to finish these delectable bites off with a bit of chopped parsley, for color. (If you aren’t a truffle oil lover, simply substitute more olive oil.) Enjoy!

[Note: this post is an update to one I shared in August 2010.]

Cannellini Bean Bruschetta

  • Author: Lee Clayton Roper
  • Yield: Makes around 45 (1- to 2-inch) pieces

Ingredients

  • 1/2 loaf sliced Italian bread (such as Ciabatta)
  • 1/4 cup extra virgin olive oil, divided
  • 1 can (15 ounce) cannellini (white) beans, drained and rinsed
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon chopped garlic
  • 1/2 cup coarsely chopped walnuts, toasted
  • 2 tablespoons white truffle oil (or more to taste)
  • Chopped flat leaf parsley, for garnish

Instructions

  1. Preheat oven to 425 degrees.
  2. Cut bread slices into 1- to 2-inch pieces and brush with olive oil, using around 3 tablespoons. Place bread pieces, oiled side down, on a baking sheet. Bake 5 to 7 minutes or until toasted and light golden brown. Remove from oven, turn pieces over (oiled side up now) and set aside – leave on baking sheet.
  3. In a food processor, mix together the beans, lemon juice, garlic and remaining 1 tablespoon olive oil and purée until creamy and smooth. Season to taste with salt and pepper.
  4. Spread purée on toast pieces and sprinkle walnuts on the top. Drizzle with truffle oil and garnish with chopped parsley. Move from baking sheet to a pretty platter and serve.

Notes

Make ahead: Bean purée can be made up to 1 day ahead, covered and stored in the refrigerator. Bring to room temperature before using. Bread can be toasted earlier in the day and stored in a Ziploc baggie, at room temperature.

 

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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