White Bean Bruschetta with Cherry Tomatoes
This appetizer suits various occasions with a white bean base, and you can add different toppings.
Ingredients
- For the bruschetta
- 4 slices of good-quality crusty bread like ciabatta or baguette
- Olive oil
- Salt
- For the topping
- 1 15-ounce can of cannellini beans drained and rinsed
- 1 cup sliced colorful cherry tomatoes
- Zest of half a lemon
- 1 teaspoon of lemon juice
- ⅓ cup chiffonade of basil (little ribbons)
- Salt and pepper
- Optional: red pepper flakes
Notes
Preheat the grill or broiler on high.
Drizzle the bread lightly with olive oil and sprinkle with salt.
Cook each side until lightly brown and slightly charred.
Put the beans in a small bowl and mash half of them with a fork, leaving some whole. Add salt and pepper to taste.
In another bowl, toss the tomatoes with lemon zest, lemon juice, basil, salt and pepper to taste. (Optional: a dash of red pepper flakes.)
Spread the bean mixture on each slice of bread, and top with the tomato mixture.
Serve immediately.
Serves 4
Variations: Top with crumbled feta cheese or Gorgonzola, or slivers of roasted red peppers.
