Mar 5, 2012

White bean bruschetta with gremolata

This white bean bruschetta is perfect for a party appetizer, or just for snacking. It fits my Top 3 criteria:

Easy.
Healthy.
Delicious.

Sure, I’ve had white bean bruschetta before, and it’s always good. But the gremolata topping here – the holy trinity of lemon zest, garlic and parsley – puts this bruschetta in a category of its own. It adds an assertive fresh tanginess that’s a bit unexpected.

I took some upstairs to my neighbor/taste-tester Shauna, and her lovely mom, who was visiting. The two of them gobbled these right up. I had the feeling they wished there were more than four little pieces on the plate. But alas, I had already gobbled up a lot of them myself.

I can’t wait to try this recipe with some heirloom beans. Believe it or not, I just ordered some called Alubia Blanca de San Jose Iturbide. I’ll report back on those, on Facebook and Twitter.

White Bean Bruschetta With Gremolata

1 whole wheat baguette, sliced
1½ cups cooked cannellini beans (drained and rinsed if canned*)
1 cup cherry or grape tomatoes, quartered
Salt, to taste
Pinch of freshly ground black pepper
2 tablespoons extra virgin olive oil (or more as needed), divided
2 tablespoons finely chopped flat-leaf parsley
3-4 cloves garlic, finely minced
Grated zest of 1 large lemon
Coarse salt

Heat the oven to 400 degrees. Place the baguette slices on a baking sheet and brush very lightly with olive oil. Bake for 10 minutes or until slightly crunchy.

Combine the beans, cherry tomatoes and 1 tablespoon olive oil. Salt lightly, to taste and add black pepper. In a small bowl, combine the parsley, garlic and lemon zest.

Top the bread slices with the bean mixture, then sprinkle on the gremolata. Drizzle with olive oil and a little coarse salt.

* If using canned beans, I recommend Eden brand, as their cans do not contain BPA.

Serves 6

See more recipes: Appetizers, Beans & legumes, Vegan

Comments

  • This sounds fantastic! I have never heard the term gremolata but will use it like a pro now that I have this knowledge. Will try it out soon!

  • How did you like the beans? I have tried them and still prefer their Yellow Eye Beans, but they are nice firmer small white beans.

  • Seriously want to make these to have with dinner tonight, they look delicious!

  • whatwouldcathyeat

    Steph, let me know if you made it, would love to hear how it came out.

  • Love you blog! i love cannellini beans and topped with gremolata sounds incredible. Thanks for sharing this!

  • Adding gremolata- brilliant!

  • [...] bean bruschetta with cherry tomatoes, garlic, parsley, lemon (Source: http://www.whatwouldcathyeat.com/2012/03/white-bean-bruschetta-with-gremolata/) Share this:Share on TumblrPrintEmail Pin ItDiggLike this:LikeBe the first to like this post. [...]

  • Cathy, I have made tthe bruschetta and it was delicious! Thank you very much for the recipe!

  • Cathy these look exquisite and sound delish. Can’t wait to try them. Thanks.

  • whatwouldcathyeat

    You’re very welcome, Sonia.

  • ginny

    Love your recipes.

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