Cannellini Bean Bruschetta
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.
Servings: 45
Calories: 47kcal
Ingredients
- 1/2 Ciabatta loaf or other Italian bread, sliced
- 1/4 cup extra virgin olive oil divided use
- 1 can (15 ounce) cannellini 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 toasted coarsely chopped walnuts
- 2 tablespoons white truffle oil or more to taste
- Chopped flat leaf parsley or fresh basil for garnish
Instructions
- Preheat the broiler or grill to high.
- 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.
- 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.
- 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.
Nutrition
Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.3IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.3mg