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White Bean Bruschetta

Vegan White Bean Bruschetta served

This white bean bruschetta answers the challenge of ‘just bring an appetizer’

This recipe for vegan white bean bruschetta came together, like many of our recipes, because we wanted a easy and healthy option to feed a crowd. We don’t really see ourselves as recipe developers (even though we do that). Instead, we are more vegans trying to share the way we negotiate the busy-ness and challenges of our lives in the real world in a way that supports, maintains and shares our values. 

Something New for the “Vegan at the Party”

This white bean bruschetta answers the challenge of “just bring an appetizer”. So often when at a party or gathering, the appetizers include cheese or dairy or small bites of fish or meat. I admit that when we became vegan, I was at a loss. I mean, it can’t be just veggies and hummus and you can only produce the chips and salsa so many times! After a few rounds of those you want to offer something a little more special, or unexpected, right? This White Bean Bruschetta ticks those boxes and is easy, tasty and pretty. Offering to bring it is also a great way to put a non vegan host at ease. (I have some very dear friends who always are worried about what to feed me.)

Creamy Cannellini Beans Make it Happen

I recently have been experimenting with cannellini beans (aka Italian white beans) more and rediscovered (especially if you cook them yourself) the creamy texture and buttery flavor they offer, making them a great vehicle for other flavors. The ones we put together really work beautifully, but there is tons of room for variation, depending on what you have on hand.
Mixing up all the ingredients for Vegan White Bean Bruschetta

Toast Makes Everything Better

This delicious white bean mixture would be just fine on all sorts of items: crackers, pita chips, or whatever you might have. But we think that picking up a nice loaf of french bread, slicing it into rounds, and toasting them up is just right! It’s almost worth a trip to the store just to get it – well, if the store is about a mile and a half away like it is for us. 😉
French bread slices all toasted up
Lovely toasted french bread!

More Than Just an Appetizer

While this post is about the bruschetta as an appetizer, this recipe is quite versatile. It tastes good warm, or at room temperature, and can easily be prepared a day ahead. While we were putting it together for the photos, Greg was already claiming a portion of the bruschetta for a wrap he wanted to make with greens and olives later on. Yup, a new sandwich filling was discovered! 🙂 We can’t help it, we are always thinking about portable food.
We just know that you will enjoy this one. So, try this White Bean Bruschetta at home for a snack or whip it up quickly for that family get-together or bring to a friend’s house. Let us know what you think!
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White Bean Bruschetta

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  • Author: Georgia @ Full of Beans
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Category: Appetizer
  • Diet: Vegan


This white bean bruschetta answers the challenge of ‘just bring an appetizer’. This vegan bruschetta is light, tasty and versatile.


Units Scale
  • 3 cups cooked cannellini/Italian white beans (or 2 15 oz cans, rinsed and drained)
  • 2 tbs olive oil
  • 56 garlic cloves, finely chopped
  • 1 generous cup chopped roasted red pepper
  • 3/4 cup chopped fresh basil or parsley, plus more for garnish
  • 1 tsp sea salt, or to taste (start with 1/2 tsp if using canned beans)
  • several grinds of black pepper
  • dill weed (optional)


  1. heat oil in large frying pan
  2. add garlic, cooking until softened, approx 2-3 minutes
  3. add roasted pepper, salt and black pepper,combining with garlic
  4. add beans, blending with and gently mashing into the other ingredients
  5. when well combined, fold in the parsley
  6. Serve warm or at room temperature on toasted baguette slices, sprinkled with additional chopped parsley and some dill weed.


  • Canned beans can be saltier than cooked beans, adjust the salt accordingly.
  • This also makes a nice sandwich filling if you have some left over.
  • Oil can be replaced with enough water to cook the garlic (3-4 tbs) for an oil free version.

Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).

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