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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.