RECIPES: White Bean Bruschetta

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

White Bean Bruschetta

  • 1 French baguette, cut in 16 (1/2-inch thick) slices
  • 2 tablespoons olive oil
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 2 tablespoons sun-dried tomato juliennes* in oil, drained
  • 2 tablespoons chopped, fresh basil leaves or 2 teaspoons dried basil
  • Salt to taste
  • 2 cloves garlic, halved

*Juliennes are matchstick strips.

Heat oven to 400°F. Brush one side of each bread slice with the olive oil. Place on a baking sheet, oil-side up. Bake 8 to 10 minutes or until toasted. Meanwhile, mix beans, sun-dried tomatoes and basil in a medium bowl. Mash with a fork and mix well. Season with salt. Rub the cut sides of garlic over the tops of the toasts. Cover each toast slice with 1 tablespoon bean spread. Serve immediately.

Makes 16 servings

Recipe from