Healthy White BeanĀ Bruschetta

December 28, 2020
0 Ratings
Photo by nicolelupu
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 12
Author Notes

Easy, filling and uber flavorful snack or appetizer! —nicolelupu

What You'll Need
  • Equipment
  • Sheet pan
  • Saute pan
  • Bruschetta Ingredients
  • 1 15 ounces can of Cannellini beans (drained and rinsed)
  • 1 15 ounces can of Navy beans (drained and rinsed)
  • 1 carton of grape tomatoes (heirloom or regular)
  • 2 cloves of garlic (minced)
  • 1 tablespoon Italian seasoning
  • 2 teaspoons parmesan cheese (omit to keep dish vegan)
  • 1/3 cup olive oil
  • 3 tablespoons basil leaves (roughly chopped)
  • 1 tablespoon fresh oregano (roughly chopped)
  • 2 tablespoons parsley (roughly chopped)
  • 2 teaspoons sea salt
  • 1 1/2 teaspoons pepper
  • 1 sourdough baguette (sliced and lightly toasted)
  1. Preheat your oven to 250 degrees
  2. Line a large sheet pan with parchment paper and add washed tomatoes to pan. Drizzle with 1-2 tablspoons of the olive oil and sprinkle with salt and pepper. Roast low and slow for approx 2.5 hours until the tomatoes are carmelized and soft.
  3. When the tomatoes are finished remove from the oven and set aside. Then add the remaining olive oil to a large saute pan over low to medium heat and add your minced garlic and rinsed beans and stir over the low heat until the beans begin to get warm and creamy and the garlic is fragrant.
  4. Add in the Italian seasoning, salt, pepper and slow roasted tomatoes and any and all juices that collected on the parchment paper while they cooked.
  5. Remove the beans from the heat and add in the fresh chopped herbs. Transfer to a serving bowl and sprinkle with the parmesan. Serve warm with slices of toasted sourdough baguette.

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