White Bean and Rosemary Bruschetta Recipe

Name: White Bean and Rosemary Bruschetta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 bruschetta
Cuisine: Italian
Ingredients: 1 can (15 oz) cannellini beans, drained and rinsed; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 clove garlic, minced; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon lemon juice; Salt and black pepper to taste; 8 slices (1/2-inch thick) Italian baguette or ciabatta; 1 clove garlic, halved (for rubbing bread)

Italian · Appetizer · 15 min total

White Bean and Rosemary Bruschetta recipe videos

A simple, flavorful appetizer featuring creamy white beans with fresh rosemary on crispy toasted bread. Perfect for a quick snack or starter.

10
min prep

5
min cook

4
servings

180
kcal/serving

Ingredients

1 can (15 oz) cannellini beans, drained and rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 clove garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon lemon juice
Salt and black pepper to taste
8 slices (1/2-inch thick) Italian baguette or ciabatta
1 clove garlic, halved (for rubbing bread)

Instructions

Preheat oven to 400°F (200°C). Arrange bread slices on a baking sheet and toast for 5 minutes, until golden. Rub one side of each toast with the cut garlic clove.
In a small bowl, mash the beans with a fork, leaving some chunky. Stir in olive oil, minced garlic, rosemary, lemon juice, salt, and pepper.
Spoon the bean mixture onto the toasts. Drizzle with extra olive oil and garnish with additional rosemary if desired. Serve immediately.

Tips

For a smoother spread, pulse the bean mixture in a food processor.
Store leftover bean mixture in the refrigerator for up to 3 days.
Serve at room temperature for best flavor.

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