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Cannellini Bean Bruschetta

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5 from 1 review

Slices of grilled ciabatta bread are spread with a rustic purée of cannellini beans, garlic, lemon juice and olive oil, then topped with chopped toasted walnuts and a drizzle of truffle oil.

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: Makes around 45 (1- to 2-inch) pieces 1x
  • Diet: Vegetarian


  • 1/2 loaf sliced Ciabatta (or other Italian) bread
  • 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
  • Kosher or sea salt, to taste
  • Fresh ground black pepper, to taste
  • 1/2 cup coarsely chopped walnuts, toasted
  • 2 tablespoons white truffle oil (or more to taste)
  • Chopped flat leaf parsley or fresh basil, for garnish


  1. Preheat the broiler or grill to high.
  2. Brush bread slices with olive oil, using around 3 tablespoons. Place, oiled side down on grill or on a cookie sheet around 4 inches from broiler. Cook 4 to 5 minutes or until toasted and light golden brown. Remove from oven; turn pieces from grill over so oiled side is up. Set on a large cookie 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.


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.

  • Author: Lee Clayton Roper
  • Category: two-bite appetizer, make ahead
  • Method: toast
  • Cuisine: Italian