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Cannellini Bean Bruschetta

  • Author: Lee Clayton Roper
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: Makes around 45 (1- to 2-inch) pieces 1x
  • Category: two-bite appetizer, make ahead
  • Method: toast
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Slices of toasted 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.


Ingredients

Scale
  • 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
  • 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 the broiler or grill to high.
  2. Brush bread slices with olive oil, using around 3 tablespoons. Place, oiled side down on grill or up under 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.

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.

Keywords: cannellini beans, two bite appetizer

© A Well-Seasoned Kitchen ®