This White Bean and Rosemary Bruschetta is my go-to appetizer for any gathering. It's surprisingly easy to make, yet tastes incredibly sophisticated. I was first introduced to it by an old friend— a real foodie— during a summer wine tasting. I’ve been hooked ever since! It's perfect for a casual weeknight dinner, a fancy party, or even just a simple snack.
What makes this bruschetta stand out is the unexpected combination of creamy cannellini beans, fragrant rosemary, and bright lemon zest. The earthy rosemary perfectly complements the subtle sweetness of the beans, while the lemon adds a zingy freshness that balances everything beautifully. The recipe is incredibly adaptable, too. Feel free to experiment with different herbs or add some sun-dried tomatoes for an extra burst of flavor! I sometimes roast some cherry tomatoes to throw on top!
Required Equipments
- Baking Sheet
- Mixing Bowls
- Chef's Knife
- Cutting Board
- Toaster Oven or Regular Oven
White-Bean-and-Rosemary-Bruschetta
A simple yet elegant appetizer, this White Bean and Rosemary Bruschetta is perfect for any occasion. Creamy cannellini beans, fragrant rosemary, and bright lemon zest create a flavor explosion.
⏳ Yield & Time
Yield: 2 servings servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). If using a toaster oven, make sure it's on the 'bake' setting.
- Slice your baguette: Cut the baguette into 1/2-inch thick slices. Try to get them as evenly sized as possible, it makes for better cooking.
- Arrange the baguette slices on a baking sheet. Don't overcrowd them; leave some space between each slice for even browning. I usually fit about 6 slices on a standard baking sheet.
- Lightly brush both sides of each slice with olive oil. A pastry brush works well here, or even just your fingers, if you're feeling casual(which I usually am!).
- Bake the bread: Pop the tray into the preheated oven and bake for 8-10 minutes, or until lightly golden and crisp. Keep an eye on them! Ovens vary, and you don't want to burn them.
- While the bread bakes, mash the beans: In a medium bowl, mash the can of cannellini beans with a fork. You want some texture remaining; don't over-mash them into a paste. A few slightly chunky bits are great!
- Mix in the remaining ingredients: Add the minced garlic, chopped rosemary, lemon zest, olive oil, salt, and pepper to the mashed beans. Gently stir to combine. Taste and adjust seasonings as needed. More salt? More zest? Go for it!
- Assemble the bruschetta: Once the bread is toasted, spread a generous layer of the white bean mixture onto each slice. If you're feeling fancy, you can add a little extra drizzle of olive oil on top.
- Serve immediately: This bruschetta is best served fresh, but it can be stored, covered, in the refrigerator for a day or two. (Though I doubt it will last that long!)
- Optional Garnish: A sprinkle of flaky sea salt and a grind of fresh black pepper just before serving adds a touch of elegance and enhances the flavors. Or you could go crazy with some red pepper flakes if you like a bit of a kick!
📝 Notes
- Make sure to use good quality olive oil for the best flavor. I like a nice fruity extra virgin olive oil, but whatever you like works!
- If you don't have fresh rosemary, you can substitute with 1 teaspoon of dried rosemary
🍎 Nutrition
Calories: 150 kcal
Protein: 7 g
Fat: 8 g
Carbohydrates: 15 g
Fiber: 5 g
Calcium: 50 mg
