Wednesday, March 25, 2009

White Bean Bruschetta

I had a serious hankering for some bruschetta, most likely because I had just baked some bread and wanted to put it to good use. Much to my dismay, I was totally out of tomatoes. I decided to sub in some white beans and proceed forth as planned (plus, the tomatoes this time of year are pretty pathetic). I am not sure what I thought of the final product. I liked the flavour, but I'm not sure about the texture of the bread and the beans together. Anyway, here is the recipe if you are interested.


INGREDIENTS
- 12 slices of bread (I cut slices of Italian bread in half)
- olive oil
- 1 garlic clove
- 1 can cannelini beans, drained and rinsed
- 2 tsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- 1/4 cup chopped fresh parsley (or basil, if you have some)

METHOD
Heat the broiler in your oven
1. Lightly crush the garlic clove, then rub on the slices of bread. Brush the bread with olive oil. Place on a cookie sheet. Toast under the broiler for a few mins, until lightly browned. Remove from oven.
2. Toss beans in oil and vinegar and season with salt and pepper. Mix in parsley and divide evenly on the bread slices. Return to the oven for a few mins, until bread is nicely toasted and beans had heated up. Serve immediately.

20 comments:

Meg said...

I love white beans! I will have to try this!

Macie said...

I hate tomatoes in bruschetta, so I'll have to try this.

Veganissexy said...

Cool! It looks similar to my mushroom bruscetta I posted about here:
http://www.veganissexy.com/2009/03/taste-of-italy-sunday-supper.html
I love love love bruscetta! It was practically all I ate when traveling through Italy! There were always such fresh options :) Thanks for another good idea!

VeganWoman said...

Great! Thank you, I am always looking for new things to do with beans. I will try this!

Deleilan said...

A sophisticated version of the British classic "beans on toast". It looks delicious!

Katie said...

I have a veggie friend who has really bad acid reflux, so she has a ahrd time with tomatoes. I'll tell her about these!

A said...

May have to try that!!! Interesting idea!

Bianca said...

Sounds perfect to me! I love white beans on crostini, so this is similar.

TheMOSTfresh said...

In light of your ringing endorsement, I think I might actually give this a whirl. I love simple recipes!

Lizzzzzzzzz said...

Great substitution idea! Funny you should say you weren't sure about the bean + bread texture. When I went to New Zealand, it was the first time I really ate beans on toast which many Kiwis eat all the time. I thought it would be weird, but one of my favorite things was how the texture of the bread and the texture of the toast go together so well. I also love beans on toast with cheese, so non-veganly I would add feta cheese to this recipe or spread vegan cheeseball (from The Vegan Cookbook) on the bread with bruschetta on top!

racheyalex said...

to make winter tomatoes less pathetic, I will oven roast them in a simple olive oil/vinegar/sugar/salt glaze. it concentrates the flavor nicely, so they actually taste like tomatoes instead of... crap

dreaminitvegan said...

This is a great idea, especially for Spring! We love white beans, so creamy.

chow vegan said...

I love bruschetta! For the texture, maybe smash the beans so it's more of a spread instead of having whole beans?

happyherbivore.com said...

ooooooooooooooooh

Cindy DG said...

This looks great!!
Cindy
http://vegetarianmamma.blogspot.com

Eating Consciously said...

There are really so many things you can do with bruschetta! I like tomatoes and avocado.

mado said...

Perhaps it could have become a white bean paté instead... with a little olive oil and black olives? hmmm... me thinks I'm hungry for fresh bread and dippings!

Kudos for the try though - very innovative!

I agree with you on the tomatoes - why do they have to look so gross! Can't wait to plant the garden in a few weeks!

maddy

Beth said...

This post along with Veganissexy's comment inspired me today...

Saute some sliced mushrooms in a pan with olive oil.

While the mushrooms are cooking, make a cannelini bean paste in the food processor:
1 can of cannelini beans, rinsed
2 cloves of garlic, crushed
1 T dried parsley
1-2 t dried shallots
olive oil (added while in the food processor to desired consistency)

Top sliced bread with the bean paste then the mushrooms. Bake in a 400 degree oven until lightly toasted.

:)

Carolyn said...

Three words. Sun dried tomatoes.

We don't use these often enough- what is the whole point of putting food by, as they say, if not to have it for these godforsaken end-of-winter days.

Just a couple little shriveled up tomatoes might add a little zing that is otherwise missing.

Not to diss white beans, which I absolutely adore.

Kathleen said...

I puree white beans with garlic, then spread on slices of toasted bread...drizzle with olive oil, salt and pepper..yummmm

OR to make it a bit more substancial, I will put sauted spinach (with garlic of course) on top of the beans. Even my kids like this one...