Bruschetta
Bruschetta is a delicious and easy appetizer than is extremely versatile and great for preparing ahead of time if you are entertaining. I love to use cannellini beans, plenty of fresh herbs and diced tomatoes tossed with a bright fresh balsamic vinaigrette.
Bruschetta pronounced (per Giada) Bru-sketta roll the Rrrr long U, people. I love to add cannellini beans to my bruschetta topping, they add great texture and they soak up the balsamic flavors giving you something more to bite into!
How to make bruschetta
I start with a baguette. Sliced thin on a diagonal, it creates more surface space. Place on a baking sheet and brush lightly with olive oil on both sides. Rub with a peeled clove of garlic. Bake at 400 degrees for 5 minutes or until toasts begin to brown. Allow to cool completely before topping and serving. This part of the appetizer is nice to make ahead of time. Allow crostini’s to cool completely and store in a zip-loc bag until ready to use. You can freeze crostini’s place them back into the oven for a few minutes to freshen them up.
Now for the topping. This is where you can get creative. Feel free to make this recipe your own! Use what you have. Bruschetta is basically a delicious way to use up the leftover stale bread. Nothing goes to waste in an Italian kitchen and this is just one of many delicious creations that can be enjoyed!
Rinse and drain one can of cannellini beans.
Add beans, chopped red onions, cherry tomatoes (I like using red and yellow tomatoes for added color!), and basil to a mixing bowl. Season to your liking with salt, pepper, balsamic vinegar, and olive oil. If you don’t have basil, use fresh rosemary, thyme, or oregano.
Combine ingredients and let them marinate for 30 minutes to 24 hours. I can eat this little salad on its own, but when you pile it on top of garlic toast and drizzle some of the juices over top, letting it seep into the bread.
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Bruschetta
Ingredients
Crostini
- 1 baguettes cut crosswise on a diagonal
- 3 tbsp olive oil
- 2 large cloves of garlic peeled
Topping
- 16 ounce can cannellini beans drained and rinsed
- 2 cups cherry tomatoes diced
- 1/3 cup diced red onion
- 6 leaves basil cut into thin strips
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon sea salt
- fresh ground Black Pepper to taste
Instructions
- Preheat oven to 400 degrees
- Cut baguettes in 1/2 inch slices crosswise on a diagonal.Place in a single layer on baking sheet. Brush each piece on both sides with olive oil. Take garlic clove and gently rub clove across each piece of bread. Place in preheated oven for 5 minutes or until bread slices begin to brown. Remove and allow to cool completely before topping.
- Drain and rinse beans add to a mixing bowl along with diced cherry tomatoes, red onion, basil, olive oil, balsamic vinegar, salt and pepper. Toss to combine. Allow bruschetta toppings to marinade at least 30 minutes before topping crostini's.
- Assembling Bruschetta: Place crostini's on a serving platter and spoon topping over top, making sure to get some of the juice from the toppings and drizzle it over so it soaks in to the toasts. If there doesn't seem to be enough juice in the bowl for drizzling you can also drizzle with balsamic and oil and give an extra crack of pepper and sprinkle of basil over the top as garnish.
These look so perfect – great for a party!!
LOVE the addition of the beans! Perfect little treats for Aggies shower!
Thanks Leslie! What a great party 😉 thanks for stopping by. xoxo Sheila
Cannellini beans are my favorite too!! I love that you put them in bruschetta Sheila!
Cheryl thanks so much for stopping by…I’ve yet to visit everybody at the shower yet, but I’m making my way down the list! xoxo Sheila
I love that you added beans to bruschetta (which comes out all wrong with my southern accent!). So perfect for Aggie’s Shower!!
I’d love to hear you say bruschetta with you accent! xoxo Sheila
Oh Sheila – I was totally surprised!! And this bruschetta (I totally say it wrong) needs to get in my belly!! This looks amazing! I wish you could make it for me in real life!
Thanks so much for cooking this up, love you friend!!
This is the perfect summertime appetizer! I’ll bet Aggie would love this, and I’m quite certain that I could eat this for lunch everyday.
Very smart to add the white beans to the topping. Great way to add some protein and fiber!
Love a tasty bruschetta, especially during garden season! Aggie would love these!
I just LOVE that you all did this for her! SO sweet. And umm… your recipe? I’m pretty sure I’d eat the topping long before it made it to the bread. This is getting pinned to make for my book club soon!!!! hugs GirlFriend!
I am completely smitten with this bruschetta! And y’all are so sweet to surprise Aggie! She is the best!
This looks so amazing! Pictures are just lovely!!!
This looks fabulous, Sheila! I love that you added the beans. YUM! I’m with Liz…you need to make this for us someday! 🙂
This is such a great surprise for such a great lady!! And I adore the addition of the cannellini beans to this – what a great protein punch!
It’s fun to go to a baby shower and meet new people – so pleased to discover your blog and this delicious recipe!
Loving the addition of beans to this “roll the Rrrr long U, people” Bru-sketta. Delicious (and too funny!).
Sheila, these look wonderful!!! I know Aggie would love this recipe!! Thank you so much!!
Love all of that color!!! These sound wonderful, Sheila!
Yes, please! I love all the flavors in this, plus the texture of the beans. I KNOW Aggie would love this. Yum!
Love the garlic rubbing action!! I vote you make this for us one day. 🙂 xoxo Thank you for participating!!
Love the addition of white beans, Sheila!
Mmmm this white bean bruschetta looks amazing and I’m sure Aggie will love this!