White bean bruschetta (cannellini bean bruschetta) is a really simple and big on flavor Italian bruschetta that takes only minutes to make and is perfect any time of year. The cannellini beans are lightly warmed with olive oil, a sprig of rosemary and garlic then placed on top of garlic rubbed toasted Italian bread. The end result is pure deliciousness. This Italian white bean appetizer is great as for entertaining but it is also delicious as a quick meal.
Cannellini Bean Bruschetta
Bruschetta (pronounced- brusketa), is a really versatile Italian dish that involves toasting up slices of good Italian bread until the bread is nice and crispy. For this white bean bruschetta, garlic is rubbed over the top of the hot bread releasing all of the delicious garlic flavor from the garlic clove.
I have an entire post about the best bread for bruschetta because that is how much I love it.
This type of bread is a little different from ciabatta garlic bread or restaurant style garlic bread you may be used to.
This Italian white bean appetizer is one I first tried on a recent trip to Florence, Italy. Although the people of the Umbria region of Italy are known as the bean eaters of Italy, Tuscany sits right next door and lots of the bean dishes can be found there.
If you have tried my baked cannellini beans or my fagioli all'Uccelletto, then you know we love cannellini beans and all bean dishes! Unlike those recipes that use dried beans that are cooked in the oven, this white bean bruschetta recipe uses canned beans for a quick meal.
This cannellini bean bruschetta is a really simple Italian recipe which is why I love it so much. You only need a few ingredients to make these:
- Canned cannellini beans. Make sure to rinse the brine off before heating. You can also use dried cannellini beans that you cook yourself.
- Olive oil. You will add some to the beans and some will be drizzled over the bread.
- Good sliced Italian bread. I like to use a rustic Italian boule (round loaf) but you can use ciabatta bread or another Italian bread that is easy to slice. Make sure you use real Italian bread, not soft Italian bread that some stores sell.
- Sprig of fresh rosemary. This perfumes the cannellini beans while they warm in the olive oil.
- Kosher salt.
How to make cannellini bean bruschetta
- Heat the Cannellini beans and aromatics: The first step in making cannellini bean bruschetta is to rinse the cannellini beans then add them to a saucepan with, olive oil, salt, garlic and rosemary on low heat for about 5 minutes.
- Make the bruschetta: Take your good quality Italian bread and drizzle it with olive oil. Place under the broiler and toast both sides until they brown (about 1 minute per side).
- Add the garlic: When the bread is done toasting, rub the garlic clove over the bread to release the garlic flavor onto the bruschetta. Sprinkle with a little salt.
- Serve: Scoop a heaping portion of the beans on top of each piece of bruschetta and enjoy. The bruschetta can be served at room temperature.
The simplicity of this white bean bruschetta is one of the things that makes it so amazing; the taste is the other thing. If you want to add more to this white bean bruschetta recipe, you certainly can.
You can add fresh tomatoes for a tomato bruschetta, other fresh herbs, some crisped up pancetta if you want to add some meaty flavor. Sometimes we swap out this version of beans for some sauteed Swiss chard and white beans. You can also make a quick lemon garlic shrimp which pairs so well with the beans and bread. Make this your own!
If you cannot find cannellini beans at the store, great Northern beans make a great substitute for them. If that is not an option, any white bean will work.
Here are some of our favorite things to serve with this white bean bruschetta:
Italian White Bean Bruschetta
- 30 ounces Canned cannellini beans rinsed well.
- 4 tablespoon Olive oil
- 1 clove of garlic
- 1 sprig fresh rosemary
- ¼ teaspoon kosher salt
- 1 clove of garlic
- 6 large slices of Good Italian bread Like boule or ciabatta
- ¼ teaspoon kosher salt
- olive oil for drizzling over the bread
- Add the rinsed cannellini beans, olive oil, salt, garlic and rosemary to a small sauce pan and heat on low heat for about 5 minutes or until warmed though.30 ounces Canned cannellini beans, 4 tablespoon Olive oil, 1 clove of garlic, 1 sprig fresh rosemary, ¼ teaspoon kosher salt
- Take your good quality Italian bread and drizzle it with olive oil. Place under the broiler and toast both sides until they brown (about 1 minute per side).6 large slices of Good Italian bread, olive oil
- When the bread is done toasting, rub the garlic clove over the bread to release the garlic flavor on to the bruschetta. Sprinkle with a little salt.1 clove of garlic, ¼ teaspoon kosher salt
- Scoop a heaping portion of the beans on top of each piece of bruschetta and enjoy.