White Bean and Rosemary Bruschetta is a delightful twist on the traditional bruschetta, featuring creamy white beans, aromatic rosemary, and zesty lemon. This simple yet flavorful appetizer is perfect for entertaining or as a light snack.
Discover how to make this nutritious and delicious bruschetta that will impress your guests and elevate your culinary repertoire!
Ingredients
For this White Bean and Rosemary Bruschetta, you will need:
- 1 French baguette or Italian ciabatta, sliced into ½-inch rounds
- 1 can (15 oz) of white beans (cannellini or navy beans), drained and rinsed
- 2 tablespoons fresh rosemary, finely chopped (plus extra for garnish)
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a hint of heat
Step-by-Step Instructions
1. Toast the Bread
Preheat your oven to 400°F (200°C). Arrange the sliced bread on a baking sheet and lightly brush each piece with olive oil. Bake for 5-7 minutes, or until the bread is golden brown and crispy. Remove from the oven and allow to cool slightly.
2. Prepare the White Bean Mixture
In a medium mixing bowl, combine the drained and rinsed white beans, chopped rosemary, 2 tablespoons of olive oil, lemon juice, salt, and pepper. Mash the mixture with a fork or potato masher until creamy but still slightly chunky. Adjust the seasoning to taste, adding more lemon juice, salt, or pepper if desired.
3. Assemble the Bruschetta
Spread a generous layer of the white bean mixture on each toasted bread slice, making sure to cover it evenly for a delightful bite.
4. Garnish and Serve
Drizzle a little extra olive oil over the assembled bruschetta for added flavor. For an extra touch, garnish with additional chopped rosemary and a sprinkle of red pepper flakes if you like some heat.
5. Enjoy!
Serve the White Bean and Rosemary Bruschetta immediately while the bread is still warm and crisp. This appetizer is best enjoyed fresh, highlighting the rich flavors of the ingredients.