Description
This white bean bruschetta answers the challenge of ‘just bring an appetizer’. This vegan bruschetta is light, tasty and versatile.
Ingredients
Units
Scale
- 3 cups cooked cannellini/Italian white beans (or 2 15 oz cans, rinsed and drained)
- 2 tbs olive oil
- 5–6 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)
Instructions
- heat oil in large frying pan
- add garlic, cooking until softened, approx 2-3 minutes
- add roasted pepper, salt and black pepper,combining with garlic
- add beans, blending with and gently mashing into the other ingredients
- when well combined, fold in the parsley
- Serve warm or at room temperature on toasted baguette slices, sprinkled with additional chopped parsley and some dill weed.
Notes
- 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.