Best 5 Bruschetta With White Beans Tomatoes And Olives Recipes
Prepare yourself for a delightful culinary journey as we explore the art of crafting the perfect bruschetta with white beans, tomatoes, and olives. This tantalizing appetizer, rooted in the vibrant traditions of Mediterranean cuisine, offers a symphony of flavors that will entice your taste buds. With its crispy toasted bread, creamy white beans, juicy tomatoes, briny olives, and a drizzle of aromatic olive oil, this dish embodies the essence of rustic elegance. Whether you're hosting a casual gathering or seeking a delectable snack, this recipe promises to transport you to the sun-kissed shores of the Mediterranean, leaving you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BRUSCHETTA WITH WHITE BEANS, SUN-DRIED TOMATOES AND BASIL
Chef's note: The flavor from cooked dried beans is delicious, but you can also use canned white beans here if you want to make this recipe and you don't have time to cook the beans from scratch. Substitute 1 (15-ounce) can of white cannelloni beans, drained, with a bit of the bean liquid reserved.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 2h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
- For the bruschetta topping:
- Preheat a grill or stove-top grill pan.
- Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
- While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
- With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
- When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
- Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.
WHITE BEAN BRUSCHETTA
This fabulous bruschetta has a Tuscan flavor. Quick and easy, I've made it many times to serve when entertaining guests. -Kristin Arnett
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.
Nutrition Facts :
BRUSCHETTA WITH WHITE BEANS, TOMATOES AND OLIVES
Categories Bean Olive Tomato Cocktail Party Healthy Bon Appétit
Yield Makes about 20
Number Of Ingredients 8
Steps:
- Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Cover and remove from heat. Let stand 1 hour.
- Drain beans; return to pan. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes. Drain and cool.
- Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use). Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic. Season to taste with salt and pepper.
- Preheat broiler. Place bread on baking sheet. Brush with 2 tablespoons oil. Broil until golden, about 1 minute. Spread with cheese. Top with bean mixture.
BRUSCHETTA WITH WHITE BEANS, TOMATOES AND OLIVES
Make and share this Bruschetta with White Beans, Tomatoes and Olives recipe from Food.com.
Provided by Bev I Am
Categories Beans
Time 1h31m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Place beans in large saucepan.
- Add enough cold water to cover by 3 inches.
- Bring to boil.
- Cover and remove from heat.
- Let stand 1 hour.
- Drain beans; return to pan.
- Add enough cold water to cover by 3 inches.
- Bring to boil.
- Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes.
- Drain and cool.
- Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use).
- Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic.
- Season to taste with salt and pepper.
- Preheat broiler.
- Place bread on baking sheet.
- Brush with 2 tablespoons oil.
- Broil until golden, about 1 minute.
- Spread with cheese.
- Top with bean mixture.
Nutrition Facts : Calories 152.3, Fat 6.5, SaturatedFat 1.8, Cholesterol 3.3, Sodium 180.8, Carbohydrate 18.2, Fiber 2.7, Sugar 0.6, Protein 5.4
BRUSCHETTA WITH WHITE BEANS, TOMATOES, AND FRESH HERBS
Make and share this Bruschetta with White Beans, Tomatoes, and Fresh Herbs recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 19m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the topping, combine all of the topping ingredients in a small bowl, with salt and pepper to taste.
- Mix very well and refrigerate for at least 2 hours for the tastes to blend together.
- For the bruschetta, toast or broil the bread slices so that both sides are golden brown.
- Cut the garlic in half and rub generously over one side of each slice.
- Brush the olive oil over each side as well.
- To serve, top the bruschetta with the bean and herb mixture while the bread is still hot, if possible.
Nutrition Facts : Calories 230.4, Fat 6.8, SaturatedFat 1.1, Sodium 409.6, Carbohydrate 32.7, Fiber 7.1, Sugar 5.4, Protein 10.3
Tips:
- Choose the Right Bread: Select a sturdy bread that can hold up to the toppings without getting soggy. Ciabatta, French baguette, or a rustic Italian loaf are all great options.
- Toast the Bread: Toasting the bread adds a delightful crunch and helps it better absorb the flavors of the toppings.
- Use High-Quality Olive Oil: Extra-virgin olive oil is the key to a flavorful bruschetta. Look for a variety with a fruity, peppery taste.
- Season Generously: Don't be shy with the salt and pepper. Season each layer of the bruschetta to enhance the flavors.
- Use Fresh Ingredients: The fresher the ingredients, the better the bruschetta will taste. Use ripe tomatoes, fragrant basil, and plump olives for the best results.
- Don't Overcrowd the Toppings: While you want a generous amount of toppings, avoid overloading the bruschetta. Too many toppings can make it difficult to eat and may overwhelm the flavors.
- Serve Immediately: Bruschetta is best enjoyed fresh. Once assembled, serve it immediately so that the bread doesn't get soggy.
Conclusion:
Bruschetta with White Beans, Tomatoes, and Olives is a delightful and versatile appetizer or snack that is perfect for any occasion. With its vibrant flavors and textures, this dish is sure to impress your guests. Whether you follow the recipe exactly or use it as inspiration to create your own unique variations, this classic Italian dish is a true crowd-pleaser. So, gather your ingredients, fire up the grill or oven, and let's make some delicious bruschetta!
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