Italian Cannellini Bean Bruschetta
This classic Italian appetizer, or antipasta, combines creamy cannellini beans, aromatic garlic and bay leaf, onions, carrots and white wine atop a crisp slice of garlicy grilled Baguette.
If you have only ever had tomato bruschetta I recommend giving this version a try!
Canned versus dried cannellini beans?
I like to keep this appetizer simple and opt for the canned version. It is delicious and a lot simplier than worrying about soaking and cooking the dried beans. With that said, dried also work in this recipe.
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- 19 oz Cannellini beans (Canned)
- 1/4 cup Onions
- 4 Baby carrots
- 3 clove Garlic
- 1 Bay leaf
- 1/2 tsp Salt
- 1 pinch Black pepper
- 2 tbsp White wine (Substitute water)
- 1 Baguette
- 1 tbsp Parsley
- 2 tbsp Extra virgin olive oil
- Prepare the beans
Open and drain the beans of their liquid but do not rinse them. Add to a small saucepan along with white wine, finely diced onions, carrots, 2 crushed garlic cloves, a bay leaf, salt and pepper
- Simmer the beans
Cover the beans and simmer on low for around 10 minutes. It is ready when the beans are tender and the onions and carrots soft.
If it starts to get too dry add a splash of water. If too wet, turn up the heat to reduce the liquid. - Prepare the Baguette
Cut the baguette on a diagonal about a 1/2" thick. Spread olive oil on one side of the bread. Smash a garlic clove and rub it over the bread to infuse the flavor.
- Grill the crostini
Place the bread olive oil side down on a hot grill pan or grill. Press down and let grill for a minute. Turn over and grill the non oiled side for around 30 seconds.
- Serve the cannellini bruschetta
Add the beans to a bowl and top with finely chopped parsley and a tablespoon of extra virgin olive oil.
Enjoy hot or room temperature.