Name: Cannellini Bean and Tomato Bruschetta
Prep time: 15 min
Cook time: 5 min
Total time: 25 min
Yield: 12
Cuisine: Italian-American
Ingredients: ¼ tsp black pepper; ¼ tsp salt; 1 baguette; 1 can (15 oz) cannellini beans; 1 clove garlic, minced; 1 tsp balsamic vinegar; 2 medium tomatoes; 2 tbsp chopped basil; 2 tbsp grated Parmesan cheese (optional); 2 tbsp olive oil

This Cannellini Bean and Tomato Bruschetta features creamy beans and juicy tomatoes on toasted bread. Perfect for a light dinner, it’s an easy recipe that blends fresh flavors into a nutritious, plant-based appetizer or meal.

Why You’ll Love This Recipe

This cannellini bean and tomato bruschetta is a nutritious, healthy dinner that combines creamy cannellini beans with juicy, fresh tomatoes, served on toasted bread for a satisfying, plant-based meal. Quick to prepare and perfect for casual dining, it’s packed with protein and antioxidants. Versatile and flavorful, it offers a guilt-free indulgence that’s both delicious and wholesome.

Recipe Tips and Tricks

Rinse Beans Well: Removes excess sodium from canned beans.
Use Ripe Tomatoes: Enhances flavor and juiciness.
Toast Bread Evenly: Ensures a crispy base.
Chop Evenly: Keeps topping consistent.
Don’t Overload: Makes bruschetta easy to eat.
Use Fresh Basil: Boosts flavor over dried.
Check Seasoning: Taste and adjust salt based on beans.
Serve Fresh: Maximizes the tomato-bean contrast.
Store Unassembled: Prevents bread from getting soggy.
Reheat Gently: Restores texture if needed.

Yield: 12 bruschetta

Cannellini Bean and Tomato Bruschetta

Creamy cannellini bean and tomato bruschetta, healthy dinner.

Prep Time 15 minutes

Cook Time 5 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

¼ tsp black pepper
¼ tsp salt
1 baguette
1 can (15 oz) cannellini beans
1 clove garlic, minced
1 tsp balsamic vinegar
2 medium tomatoes
2 tbsp chopped basil
2 tbsp grated Parmesan cheese (optional)
2 tbsp olive oil

Instructions

Prep the Beans: Drain and rinse cannellini beans, then mash half of them in a bowl with a fork for a creamy texture, leaving the rest whole.
Prep the Tomatoes: Dice tomatoes and mix with minced garlic, balsamic vinegar, salt, and pepper in a bowl.
Combine Mixture: Add the mashed and whole beans to the tomato mixture, stirring gently to combine. Drizzle with 1 tbsp olive oil and fold in chopped basil.
Slice the Baguette: Cut the baguette into ½-inch slices and arrange on a baking sheet.
Toast the Bread: Brush slices with remaining 1 tbsp olive oil and bake at 400°F for 5 minutes until golden and crispy.
Assemble Bruschetta: Spoon a generous layer of the bean-tomato mixture onto each toasted bread slice.
Add Cheese: Sprinkle Parmesan cheese (if using) over the top of each bruschetta.
Garnish: Drizzle with a touch more olive oil for extra richness.
Rest Briefly: Let the bruschetta sit for 5 minutes to allow flavors to meld.
Serve and Enjoy: Serve fresh and savor these vibrant, creamy bites!

Notes

Rinse beans thoroughly to reduce sodium; use ripe tomatoes for juiciness.
Toast bread evenly for crispness; adjust seasoning to taste.
Store bean mixture separately to maintain freshness; assemble fresh to avoid sogginess.
This recipe can be adapted for dairy-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 121Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 300mgCarbohydrates 20gFiber 2gSugar 4gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cannellini Beans (1 can, 15 oz): Drained and rinsed, for creaminess.
Tomatoes (2 medium): Ripe, diced for freshness.
Baguette (1, sliced): French or whole grain, for base.
Olive Oil (2 tbsp): Extra virgin for drizzling and flavor.
Garlic (1 clove): Minced for savory depth.
Basil (2 tbsp, chopped): Fresh for aromatic lift.
Balsamic Vinegar (1 tsp): Adds tangy richness.
Salt (¼ tsp): Enhances flavor; adjust to taste.
Black Pepper (¼ tsp): Adds a subtle kick.
Parmesan Cheese (2 tbsp, grated, optional): Adds cheesy finish.

Variations and Substitutions

Bean Swap: Use navy or great northern beans.
Tomato Swap: Substitute with cherry tomatoes.
Bread Swap: Use gluten-free bread or crackers.
Oil Swap: Use avocado oil or omit for oil-free.
Herb Swap: Replace basil with parsley or oregano.
Vinegar Swap: Use red wine vinegar for a twist.
Cheese Swap: Use nutritional yeast for dairy-free.
Low-Sodium: Reduce or skip salt based on beans.

Storage Options

Refrigerator: Store bean-tomato mixture in an airtight container for up to 2 days; toast bread fresh.
Freezer: Not recommended due to tomato texture.
Reheating: Not applicable; serve cold or at room temp.