White Bean Bruschetta

5 from 2 votes

White Bean Bruschetta is a delicious spin on the classic appetizer! Loaded with flavor, toasted crostini is piled with roasted bell pepper, 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!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American, Italian

Servings:

Calories: 376kcal

Author: Meryl Downing

Ingredients

1 bell pepper red, yellow or orange
1 clove garlic
1 15 oz can white beans (cannellini or great northern beans) drained and rinsed
8 cherry tomatoes quartered (about 1 cup)
1 Tablespoon capers
¼ small onion a few thin slices
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
¼ cup fresh basil roughly chopped
½ teaspoon kosher salt
6 grinds fresh black pepper
1 baguette or any French or Italian bread
⅓ cup Parmesan cheese shaved with a vegetable peeler

Instructions

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 the oven and let it sit on the pan to cool slightly. The pepper will "deflate" as it sits.
Meanwhile, combine all other ingredients in a large bowl, except the Parmesan cheese and bread.
When the pepper is slightly cooled, peel off the charred skin the best you can and remove the stem and seeds. Do not rinse. Don't worry if you can't get all the skin off, it's completely edible. Slice the pepper. 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 (you may not need all of it) and add it to the pan that you roasted the pepper on. Drizzle it and toss with olive oil. Broil the bread in the oven, flipping once, a few minutes until toasted.
Serve the white bean bruschetta in a bowl surrounded by the toasted crostini baguette and topped with shaved Parmesan cheese. To eat, let guests spoon the mixture onto the bread or serve it already assembled on a platter.

Notes

Bruschetta can be served hot or cold or somewhere in between. The heat from the pepper 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!

Nutrition