Tuscan White Bean Bruschetta
Recipe Date:
Cook Time:
02:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
This rustic and flavorful Tuscan White Bean Bruschetta brings together the simplicity of Italian cuisine with the heartiness of white cannellini beans. Creamy white beans are gently mashed and blended with fragrant garlic, fresh rosemary, and a drizzle of extra virgin olive oil. The mixture is seasoned with a touch of lemon juice for brightness and salt and pepper for balance.
The beans are spread generously over crispy slices of grilled or toasted artisan bread, rubbed lightly with garlic for a hint of spice. A topping of finely chopped sun-dried tomatoes or fresh parsley adds a pop of color and vibrancy. Serve this bruschetta warm as a delightful appetizer or pair it with a crisp white wine for an authentic taste of Tuscany.
Perfect for casual entertaining or a light meal, this dish captures the essence of Italian countryside flavors in every bite.
Ingredients
- 1 lb White Beans, dried
- 12 cups Water
- 4 Cloves Garlic, peeled and crushed
- 5 Fresh Sage Leaves
- 1 Bay Leaf
- 1/4 cup Extra Virgin Olive Oil
- Salt and Pepper (to taste)
- Granulated Garlic (to taste)
Directions
Rinse the dried white beans and put in a pot. Pour cold water over beans, until covered. Set aside to soak for 4 hours.
Take beans, 12 cups of water, garlic, sage, bay leaf, and 2 tbsp olive oil in a large saucepan. Cover with a lid, and bring to a simmer, over medium-low heat, for about an hour. Simmer on low, while stirring occasionally until beans are tender, about 1-2 hours. We want a slow simmer for best flavor.
Remove the saucepan from the heat, to allow the beans to cool, about 15 minutes.
Drain beans, and drizzle with 1/4 cup olive oil, salt, pepper, and granulated garlic - all to taste. Mash with potato masher until 2/3 mashed or desired consistency.
Spread on crostini, french bread, or cracker, garnish with fresh sage and enjoy!
