White Bean Bruschetta with Garlic and Rosemary
A rustic yet vibrant Tuscan-inspired appetizer featuring garlicky sautéed white beans with rosemary, chili, and lemon—served warm on toasted bread slices for the ultimate comfort bite.
Ingredients
- 300 g cooked white beans (or canned, drained and rinsed)
- 6 slices of rustic bread
- 3 garlic cloves finely chopped
- 2 tbsp lemon juice
- zest of 1 lemon
- 2 tbsp parsley finely chopped
- 2 tsp fresh rosemary finely chopped + extra for serving
- 2 tsp chili flakes boukovo
- 1 tsp white wine vinegar
- salt
- pepper
- olive oil
Instructions
- Preheat the oven to 200°C (390°F) on convection mode.
- Drizzle olive oil over the bread slices, place them on a baking tray, and bake for about 5 minutes, or until lightly golden. Remove and set aside.
- Next, heat a pan over medium-high heat, add some olive oil, garlic, rosemary, and chili flakes, and sauté for 2-3 minutes until caramelized.
- Then, add the white beans and sauté for another 3 minutes. Afterward, add the lemon juice, vinegar, salt, and pepper. Stir with a wooden spoon and cook for an additional 1-2 minutes to allow the flavors to combine.
- Remove from heat, then mix in the lemon zest and parsley.
- Spoon the warm bean mixture over the toasted bread and garnish with a pinch of fresh rosemary.
Notes
Chef’s tip: Canned white beans work great in this recipe—just rinse and drain well before using.
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