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White Bean Bruschetta

Classic Italian bruschetta gets a little heartier with the addition of a classic Italian bean. Bush's® Cannellini Beans add delicious flavor to this easy appetizer. These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!

  • Prep Time

    15 Mins

  • Cook Time

    10 Mins

  • Serves

    8

White bean bruschetta topping with one piece of bruschetta

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Ingredients

Serves: 8
  • 2 cans (15.5 oz) Bush's® Cannellini Beans, drained *
  • 1 large tomato, cored and diced or 1 can (10 oz) diced tomatoes, drained
  • 1 tsp dried leaf basil
  • 1 lemon, juiced
  • ⅓ cup grated Parmesan cheese
  • 1 (1 lb) baguette, thinly sliced into 16 rounds
  • 2 cloves garlic, halved
  • 3 Tbsp olive oil

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A graphic representation of a bean with a sunburst effect around it

Cooking Instructions

  1. 1
    HEAT

    Preheat oven to 350 degrees F.

    • 2
      MASH

      Place half the beans in a medium bowl; mash gently with a potato masher or the back of a fork.

      • 1 can of beans

    • 3
      ADD

      Stir in remaining whole beans, tomatoes, basil, lemon juice and cheese.

      • 1 can of beans

      • Tomatoes

      • Basil

      • Lemon Juice

      • Parmesan cheese

    • 4
      TOAST

      Rub baguette slices with garlic, then brush with olive oil on both sides. Lightly toast bread in oven, turning after about 5 minutes.

      • Baguette

      • Garlic

      • Oil

    • 5
      SERVE

      Spoon bean mixture evenly onto baguette slices. Serve immediately.

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