White Bean Bruschetta is a delicious spin on the classic appetizer! Loaded with flavor, toasty crostini is piled with roasted red peppers, garlic, tomato, capers, fresh basil and white beans! It’s great in the summer when tomato and basil are in season, but since the white beans are the main component, it’s really an easy appetizer year round!
Appetizer, Lunch or Dinner Side!
I love White Bean Bruschetta for it’s heartiness and versatility! It makes a wonderful appetizer, but it’s also a great meal prep lunch addition, or a perfect dinner side dish with grilled sausage, chicken, or fish!
Today was one of those Sunday afternoons on the back patio, when I have more food in the garden than I do in the fridge. We ended up grazing all day instead of eating actual meals. This twist on Classic Tomato Bruschetta is fresh, healthy and oh so delicious!
White Bean Bruschetta starts by roasting a bell pepper and a clove of garlic. You could use roasted red peppers from a jar, but while this sounds tricky, it’s really very easy! Set your oven to high broil, and set a whole red pepper and whole clove of garlic in its skin on a sheet tray. Drizzle them with a little olive oil and a pinch of salt and pepper and broil about 10 to 20 minutes, depending on your oven. Rotate the pepper a few times with tongs until the skin starts to char on all sides. Remove the pan from the oven and let it sit while you assemble the other ingredients. The pepper will “deflate” as it sits.
Meanwhile, combine all your other ingredients in a mixing bowl. When the pepper is slightly cooled, peel off the charred skin if you can, but don’t worry, it’s totally edible. Discard the stem and seeds. Do not rinse it, you will lose the delicious oils! Remove the garlic’s skin and smash and mince it. Add both to the bowl, including any oils that may be on the pan. All mixed together, this bruschetta is bursting with fresh flavors! Slice a baguette and add it to the pan that you roasted the pepper on, drizzle it with olive oil. Broil the bread in the oven, flipping once, until toasted and charred. The bruschetta mixture can be made ahead and kept in the fridge. When ready to eat, top the charred bread with the bruschetta and serve with shaved Parmesan!
More Favorite Appetizers!
- Garden Bruschetta
- Raisin Pine Nut Goat Cheese Appetizer
- Roasted Carrot Hummus
- Easy Veggie Dip
White Bean Bruschetta
- 1 bell pepper red, yellow or orange
- 1 clove garlic
- 1 15 oz can white beans, any kind
- 8 cherry tomatoes quartered (about 1 cup)
- 1 T capers
- 1/4 small onion a few thin slices
- 1 T olive oil
- 1 T red wine vinegar
- ¼ c fresh basil roughly chopped
- ½ t kosher salt
- 6 grinds fresh black pepper
- baguette or any French or Italian bread
- Parmesan cheese shaved with a vegetable peeler
- Set oven to high broil. On a sheet pan, roast the bell pepper whole and the clove of garlic in its skin. Drizzle both with a little olive oil and a pinch of salt and pepper. Broil about 10 to 20 minutes (can vary by oven), rotating the pepper a few times with tongs until the skin starts to blacken on all sides. Remove from oven and let sit on the pan to cool slightly. The pepper will "deflate" as it sits.
- Meanwhile, combine all other ingredients in a large bowl, except cheese and bread.
- When pepper is slightly cooled, peel off the charred skin the best you can and remove the stem and seeds. Do not rinse. Remove the garlic's skin and smash and mince it. Add both to the bowl including any oils that may be on the pan.
- Slice a baguette and add it to the pan that you roasted the pepper on. Drizzle it with olive oil. Broil the bread in the oven, flipping once, until toasted.
- Spoon the mixture over the toasted baguette and garnish with shaved Parmesan. The bruschetta can be served hot or cold or somewhere in between. The heat from the peppers gives it a nice contrast, but refrigerating the whole mixture and serving it cold is fine too. Makes a great appetizer, lunch, or dinner side dish!