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Tuscan bean bruschetta recipe

Tuscan bean bruschetta recipe

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  • Dish type
  • Starters
  • Starters with cheese
  • Goat's cheese starters

Quick and easy, I love to make these when we are entertaining friends.

28 people made this

IngredientsServes: 18

  • 2 (150g) tins cannellini beans, drained
  • 3 plum tomatoes, seeded and chopped
  • 40g chopped pitted Greek olives
  • 6 tablespoons olive oil, divided
  • 5 fresh basil leaves, cut into thin strips
  • 2 garlic cloves, peeled and crushed
  • salt and pepper to taste
  • 1 French baguette, cut into 1cm thick slices
  • 120g goats cheese

MethodPrep:15min ›Cook:1min ›Ready in:16min

  1. In a medium bowl, combine the beans, tomatoes, olives, 4 tablespoons olive oil, basil, garlic, salt and pepper.
  2. Place slices of bread on a baking tray. Brush with remaining oil. Grill on top shelf until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Tasty, tasty, tasty!-10 Apr 2012

Delicious - the perfect party nibble. Had many compliments at my work party. Thank you for the recipe!-09 Oct 2008

Tuscan White Bean Bruschetta Dip

So…I love this dip. Like really, really love it. Tuscan White Bean Bruschetta Dip will be your new favorite too, if you let it. It’s just so summery and light, what’s not to love? Your summer BBQ appetizers will never be the same.

If you like hummus, you’ll love this dip. White cannelini beans replace chick peas so you get less of that texture you get from hummus and more of a creamy, silky smooth thing going on. Flavor it with some lemon juice, parsley, olive oil, and garlic, send it for a spin in the food processor and you’re done.

That bruschetta on top though really does something to my soul. This is what I like to call flavor building. You get this great flavor from the white bean dip, but then built right on top of that is another awesome set of complimentary flavors. The tomatoes, garlic, red onions, and basil just flow right into that dip.

Oh and the bread. The bread…it’s ciabatta toasted under the broiler with olive oil and salt and then rubbed with garlic when it’s done cooking. Just get in there now…right into the dip.

It really gives you life.

I just made this as our first BBQ appetizer for my nephew, Jack’s first birthday party. People went nuts for it. It was so perfectly light and definitely doesn’t leave you feeling bloated and full, which is a no-no for the summer.

Let’s break down how to make this super simple dip. With Memorial Day Weekend around the corner, you need this easy recipe in your life.

The Making of a Great Summer Appetizer

Ok, let’s start by singing the merits of this summer appetizer from the roof tops. The dip is make ahead and no cooking is involved. Can I get an amen?!

You will make the white bean dip in a food processor. Cannelini beans, lemon juice, olive oil, parsley, salt and pepper. Jujsh and done.

Next, chop up the tomatoes in quarters, add some garlic, chopped red onions, basil, salt, pepper, and olive oil. Mix together and done.

Now if you’re making ahead, don’t combine the two elements of the dip yet. Even if you’re not making this ahead of time, this dip is best served cold and would benefit from at least an hour in the fridge. You can serve room temp if you want/need to. If not, store in the fridge for up to a day. When you’re ready to serve, our the dip into a bowl and pour the bruschetta around the outskirts.

The ciabatta bread is the last element. Simply arrange the slices on a pan (don’t forget to ask your grocery store bakery to slice it for you…girlfriend, it’s the summer…ain’t nobody got time for slicing their own bread!), season with salt and drizzle some olive oil right over it. Broil it until golden. Then rub light with a cut piece of garlic.

Serve with the dip and you’ll be hero for a day (how fun is that?!).


Tuscan recipes

Welcome to my authentic Tuscan recipes section!

Here you will find the recipe for the Tuscan chicken pasta (that is out of this world, believe me!), the Tuscan soup recipe with kale, recipes for black kale alone, and a sweet bread recipe for Easter.

There’s also a delicious, summery, Tuscan salad recipe, “panzanella”, made with stale bread. It’s one of my favorite easy-lunch options!

And of course the Tuscan beans recipe, “fagioli all’uccelletto”, cause Tuscans eat a lot of beans, alone, in soups, or as a side dish to their famous “fiorentina” steaks.

Enjoy all my Tuscan food recipes and let me know if there are more you want to explore!

Recipe Summary

  • 1 tablespoon butter
  • 1 cup chopped pancetta
  • ½ cup chopped white onion
  • ⅓ cup chopped carrots
  • ⅓ cup chopped celery
  • 2 tablespoons garlic, minced
  • ½ cup dry white wine
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 2 cups chicken stock
  • ½ cup grated Parmesan cheese
  • ⅓ cup heavy cream
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 1 bay leaf
  • salt and ground black pepper to taste

Melt butter in a medium pot over medium heat. Add pancetta cook and stir until browned, about 3 minutes.

Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.

Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.

Tuscan Bean Salad with Gorgonzola Bruschetta

This beautifully presented salad combines canned cannelloni beans, tomatoes and garlic in a creamy mustard sauce. The mixture is served over salad greens surrounded by Gorgonzola topped bruschetta.

Recipe Ingredients:

1/2 cup (2-ounces) crumbled Gorgonzola cheese
2 teaspoons olive oil
1/4 teaspoon coarsely ground black pepper
16 slices French baguette (1 pound loaf), each 1/2-inch thick

2 (19-ounce each) cans cannelloni beans, rinsed, drained*
2 medium fennel bulbs, thinly sliced (optional)
4 medium plum tomatoes, diced
3 cloves garlic, minced
3/4 cup light or fat free mayonnaise
3/4 cup white wine vinegar
1/4 cup Equal® Spoonful**
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10-ounce) package mixed salad greens

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. For Bruschetta, combine Gorgonzola, oil and black pepper. Spread on bread slices. Place on baking sheet. Bake 10 to 15 minutes or until edges of bread are golden. Remove slices to wire rack to cool.
  3. Meanwhile, for Salad, combine beans, fennel, tomatoes and garlic in large bowl.
  4. Whisk mayonnaise, vinegar, Equal®, mustard, salt and pepper to blend. Toss greens with enough mayonnaise mixture to coat. Place greens in center of a large serving platter.
  5. Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.

*May substitute canned Great Northern Beans

**May substitute 6 packets Equal sweetener

Nutritional Information Per Serving (1/16 of recipe): calories 181, protein 7 g, carbohydrate 28 g, fat 7 g, cholesterol 7 mg, sodium 701 mg.

Food Exchanges: 1/2 vegetable, 1 1/2 starch, 1 1/2 fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Bruschetta With White Beans

Bruschetta lends itself to an unlimited number of toppings, and this combination of white beans and prosciutto is delicious. Use a good quality brand of imported canned beans to simplify the recipe.

Cannellini are often the bean of choice used in Tuscan cooking — most notably in Fagioli all’Uccelletto, where boiled cannellini beans are sauted in olive oil, sage and tomatoes, the way small birds (uccelli) are prepared in this part of Italy. They are however, also eaten throughout Italy, and many regions have their own traditional recipes for dried beans. Cannellini beans are high in protein as well as a good source of iron, magnesium and folate.

Buon Appetito!
Deborah Mele 2011

Tuscan White Bean Bruschetta

An easy way to use up leftover cooked beans, yet a delicious appetizer that tastes celebratory and rustic at the same time. A win-win!

It’s been all flageolet beans, all the time, around here lately, but that’s what happens when you cook up a pound at once and then keep finding new ways to enjoy their deliciousness. This recipe is quite simple, uses basic pantry staples, and is a great way to use the tag ends of frozen kale or other leafy greens that have been cluttering up the freezer. I’m sure that this is tastiest with home-cooked beans, but what with all the layers of flavor from spicy greens, sauteed onions, balsamic vinegar and rich chicken stock, you could get by with canned white beans in a pinch. Serve on top of crusty, toasted baguette slices and watch it disappear!

Adapted from Tuscan-Style Grilled Bruschetta in Your Organic Kitchen by Jesse Ziff Cool

Tuscan White Bean Bruschetta


  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • about 8 cups mixed leafy greens (I used kale, turnip greens and baby spinach, but any spicy leafy green will do), washed well and spun dry, roughly chopped
  • 2 tbsp balsamic vinegar
  • 1/2 tsp Kosher salt, divided, to taste
  • 1/2 tsp freshly ground black pepper, divided, to taste
  • 1/2 large red onion, diced
  • 2 cups cooked white beans (I used flageolet, but any creamy white bean will do)
  • 2 tsp dried oregano (or 4 tsp chopped fresh oregano)
  • 1 cup vegetable or chicken stock
  • 1 baguette, for crostini
  1. Heat about half of the olive oil in a large skillet over medium heat. Add garlic and greens sauté until greens are wilted and very tender, about 5 minutes. Transfer greens mixture to a bowl, add vinegar, salt and pepper to taste. (I used about 1/4 tsp of each here). Set aside.
  2. Preheat the oven to 350 degrees F.
  3. Using the same skillet, heat the rest of the olive oil until hot but not shimmering add onions and sauté over medium heat until softened, about 5 minutes. Add beans, broth and oregano and simmer over medium heat until broth thickens and limited liquid remains, about 10 minutes. Transfer bean mixture to a plate or large, flat bowl and lightly mash with a fork or potato masher (I like a chunky texture so I leave some of the beans intact). Stir well, taste, and add salt and pepper as necessary (I added the remaining 1/4 tsp of each here).
  4. Slice the baguette thinly. Spread bread pieces out onto a baking sheet and toast until crisp and just begining to color, about 5 minutes (if you wish, you may drizzle the bread with olive oil for a richer crostini). Remove from the oven and serve warm crostini with a layer of greens, then a layer of beans.
  1. The greens and beans may be made ahead and held, separately, at room temperature prior to serving. Warm greens in a skillet, or in the microwave, prior to assembling crostini.
  2. Any mix of spicy, leafy greens will work: the original recipe called for mustard greens.
  3. It strikes me that a 1/2 cup of white wine wouldn’t be amiss in the bean broth I may try that next time.
  4. Navy beans are available locally at Cayuga Pure Organics.

The beans and greens may be made up to 2 days in advance and stored, refrigerated, prior to use. Allow beans to come to room temperature, and re-heat greens before serving. Crostini are best on the day of toasting.

How to Make Authentic Bruschetta

Bruschetta is one of the simplest and quickest things in the world to make, yet it can be fantastically delicious if you use high-quality ingredients.

There are many different varieties of bruschetta, though sometimes they might be called crostini or crostoni instead (crostini being small versions made from cross-sections of a baguette and crostoni being very large slices). But the most well-known version of bruschetta is simply made with grilled slices of bread rubbed with raw garlic and topped with chopped tomatoes, fresh basil, and salt.

Use the freshest, best-quality ingredients you can to make the best bruschetta. Vine-ripened tomatoes are at their best in the summer, but sometimes you can find good hothouse and cherry tomatoes at the grocery store during other times of the year. Because there are only a few ingredients, each one is important. High-quality, fruity olive oil is best, and good rustic Tuscan or Italian bread makes a tasty base.

The ideal preparation is to grill the bread slices on a charcoal grill, so bruschetta would be a great starter for any summer cookout or barbecue. A rosato (rosé) or a lambrusco would be a great wine pairing with this summery treat.

Ingredients You Will Need To Make Tuscan White Bean Dip

Scroll down to the recipe card for exact measurements

  • Cannellini Beans drained and rinsed or use any white beans you prefer (navy or great northern work perfectly fine)
  • extra virgin olive oil add more if the dip is to thick
  • fresh Italian parsley
  • freshly squeezed lemon juice
  • cloves of fresh garlic cleaned
  • granulated garlic
  • salt, pepper to taste
  • pinch of cayenne powder or more for heat or use red pepper flakes
  • Optional for Herb Flavored: freshly chopped basil, dried oregano

White Beans and Cavolo Nero

Recipe by Giada De Laurentiis

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

Watch the video: Cannellini Beans with Herbs and Prosciutto (November 2021).