White Bean Bruschetta is a rustic and simple version of classic Italian tomato bruschetta. Made with white beans, tomatoes and balsamic vinegar, this delicious appetizer is sure to be one of your new favorite bruschetta recipes!
White Bean Bruschetta is a hearty take on bruschetta using a can of cannellini beans. Make this ahead and serve on top of toasted Italian bread for a delicious appetizer, antipasto, or side dish that everyone will love!
If you love beans, try my classic Italian Kale Bean Soup. For another fun take on bruschetta, don’t miss this simple Bruschetta Salad recipe.
You’ll Love White Bean Bruschetta!
This simple and delicious recipe for White Bean Bruschetta is sure to take your bruschetta to a whole new level! Full of fresh flavors, this is a perfect recipe to have on hand for entertaining and is a great way to use canned beans.
If you love the fresh flavors of classic tomato bruschetta, you’ll love this bean version. Made with similar ingredients, this hearty bread topper is great to have on hand any time of year.
This recipe uses fresh juicy tomatoes, canned beans, and almost resembles a tomato salad. I add in chopped celery, red onions, and balsamic to really bring out the flavors of this bean mixture.
You’ll love that you can prepare the topping ahead of time and refrigerate until ready to serve. This also works as a great base recipe and you can add on to it with other fresh ingredients.
So, if you want a new and hearty take on classic bruschetta, give this white bean version a try. You’re going to love it!
Ingredients
- Beans: creamy white beans like cannellini beans or great northern beans work. Be sure to drain and rinse the beans before using.
- Tomatoes: use fresh tomatoes like roma tomatoes or tomatoes on the vine.
- Red Onion: use finely diced red onion. You can also use green onion or a sweet onion.
- Celery: you’ll need a rib of celery that’s finely diced.
- Garlic: use a clove of garlic. You can also substitute garlic powder for a more mild flavor.
- Olive Oil: use a good quality extra virgin olive oil.
- Balsamic: use a good quality balsamic vinegar for flavoring. You can substitute red wine vinegar if needed.
- Salt and Pepper: kosher salt and black pepper to taste.
- Bread: bread slices from French bread or an Italian loaf work great. See tips below on how to toast the bread for best flavor.
- Toppings: I recommend topping your white bean bruschetta with grated parmesan cheese, chopped fresh basil, and a drizzle of balsamic reduction. You can also spice things up with a bit of red pepper flakes on top.
How to Make White Bean Bruschetta
This recipe for white bean bruschetta comes together fast and can be made ahead of time and served chilled or at room temperature. I recommend using toasted bread or grilled bread to help hold all of the toppings.
Step 1: combine ingredients
In a large bowl, combine all of the ingredients (through black pepper)
Step 2: toss and set aside
Toss the ingredients together gently. Taste for seasonings then cover with plastic wrap and set aside at room temperature to allow the flavors to meld together.
Step 3: prepare bread
While the white bean mixture sits, prepare the sliced bread. I recommend toasting or grilling it for best flavor.
Step 4: assemble and serve
Use a slotted spoon to top the bread with the white bean mixture. Drizzle on more olive oil and balsamic if desired and top with shaved parmesan (optional).
How to Toast Bread for Bruschetta
To toast bread for bruschetta, start by slicing rustic bread, such as ciabatta or baguette, into ½-inch thick pieces. Preheat your grill or oven (using the broiler setting at 400 degrees), then brush both sides of the bread slices with extra virgin olive oil.
Toast the bread on the grill for 2-3 minutes per side, or in the oven for 1-2 minutes per side, until golden brown and crispy. For added flavor, rub a peeled garlic clove over the warm bread, and if desired, sprinkle a pinch of salt before adding the bruschetta.
Recipe Tips
Bread: grilling or toasting the bread will give the bruschetta extra flavor as well as make it sturdier to hold the topping and soak up all of the juices. Rub a cut piece of garlic on the bread for extra flavor if desired.
Storage: store the white bean mixture (separate from the bread) in an airtight container in the refrigerator for up to 24 hours.
More Italian Appetizers
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White Bean Bruschetta
Ingredients
- 15 ounce can cannellini beans (drained and rinsed)
- 3 roma tomatoes (seeded and diced)
- ⅓ cup red onion (finely diced)
- 1 stalk celery (diced)
- 1 clove finely minced garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- slices of crusty Italian bread for serving
- grated parmesan cheese, basil, and balsamic glaze for topping (optional)
Instructions
- In a large bowl, combine all of the ingredients (through black pepper) and toss gently. Taste for seasoning then cover with plastic wrap and set aside at room temperature to allow the flavors to meld together.
- While the white bean mixture sits, prepare the sliced bread. I recommend toasting or grilling it for best flavor.
- Use a slotted spoon to top the bread with the white bean mixture. Drizzle on more olive oil and balsamic if desired and top with grated parmesan, basil, and balsamic glaze (optional).
