Bruschetta with White Bean, Roasted Garlic, and Rosemary Recipe
Make this easy white bean bruschetta with my simple method that adds tons of flavor to canned white beans. You'll love the creamy white bean puree piled on top of crusty bread as snack or at party.
- 4 cloves Garlic (do not peel or crush them)
- 1 ½ cup cooked White Beans (rinsed and drained if from a can)
- juice from ½ lemon
- 2 sprigs Fresh Rosemary, minced
- 1 Tablespoon Olive Oil
- ½ teaspoon coarse Sea Salt
- 1 small Baguette, sliced into ¾ inch slices
- 8 leaves Fresh Basil, thinly sliced
- Olive Oil
Preheat the oven to 400 degrees.
Place the cloves of garlic in the center of a square of foil. Drizzle with about 1 teaspoon olive oil and seal the foil tightly around the garlic. Place the foil packet in the oven and roast until the garlic becomes very soft, 35 minutes. Remove the foil packet from the oven and open it carefully. Allow the garlic to cool and then gently remove the peels.
In the bowl of a food processor, combine the roasted garlic, white beans, lemon juice, rosemary, olive oil, and sea salt. Pulse several times until the beans become uniformly smooth and creamy. Taste and add additional salt, if needed.
Brush each of the baguette slices with olive oil and toast under the oven's broiler, or (as in the image above) in a large skillet over medium heat. Top each of the toasted baguette slices with a generous spoonful of white bean puree and set out on a plate. Top with sliced basil and drizzle with olive oil. Serve immediately.
Calories: 77kcal | Carbohydrates: 11g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 178mg | Potassium: 226mg | Fiber: 2g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg