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.
1 whole wheat baguette, sliced 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
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
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!
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!
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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.
You’re very welcome, Sonia.
Love your recipes.