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Bruschetta with Cannellini Beans

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Bruschetta Crostini’s with Cannellini Beans

One of my favorite snacks, when the garden is in full swing, has to be fresh Bruschetta! The fresh taste of tomatoes and basil just screams summer to me.

It helps that it’s insanely easy to make when you get a last minute invite to dinner or a cookout.

A few days ago, Charlotte and I were eating lunch and I looked over at the digital thermometer that I have for the greenhouse and it read 109°F! I’d already watered at 8 am, but I knew that with that heat everything would be thirsty!

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closeup of bruschetta crostini slices on a bamboo tray

With a quick cleanup, I packed Charlotte up in her carrier and we headed out to for a quick drench of the greenhouse.

In my haste to water and get Charlotte down for a nap in the morning, I missed how big and beautiful my basil plants had gotten over the past few days. They were in serious need of pinching back!

After pinching I managed to have a gallon freezer bag full of fresh basil!

Most people think of pesto when they have an abundance of basil, which is amazing as well, but my first thought is always bruschetta. I could eat it for every meal.

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In fact, I’m actually eating it for my breakfast right now! The addition of cannellini beans to this version of bruschetta adds protein, which makes it perfect as a meal, as well as appetizer.

I’ve been making this bruschetta for at least 13 years and the idea for adding cannellini beans came after a trip to Boston’s Italian District.

I had an amazing night at a beautiful Italian restaurant, sitting on the patio with a glass of wine and their delicious bruschetta, which surprisingly had the addition of white beans.

You know you’re a bit obsessed with food when, what you know was a fantastic night, the most memorable part was your appetizer!

I mentioned how easy this bruschetta recipe is, so let’s get to making it!

Ingredients for Bruschetta

  • 3 large Roma Tomatoes, diced
  • 1, 15 oz can of cannellini beans
  • 1/2 cup chopped basil
  • 1 large clove of garlic
  • extra virgin olive oil
  • salt and pepper to taste
  • baguette
  • balsamic reduction

How to Make Bruschetta Crostini’s

glass bowl with diced tomatoes, cannellini beans, chopped basil and minced garlic

Start off by dicing your tomatoes, chopping basil and crushing or mincing the clove of garlic.

Toss them in a large bowl.

Rinse the cannellini beans and add them to the bowl.

Drizzle these ingredients with olive oil and season with salt and pepper.

Toss and cover with plastic wrap and put in the refrigerator for at least an hour.

*** I like to make it in the morning and let it sit in the fridge until I’m making it for a pre-dinner appetizer. The longer it sits, the better the garlic flavor comes through. ***

four slices of baguette on a wooden cutting board with a whole baguette wrapped in a redand white cloth in the background

To kill about 5 minutes of time, while you wait for your bruschetta mixture to permeate, slice your baguette into 1/2 inch thick slices and grate your fresh parmesan.

If you’re doing this in advance of prepping and cooking, you can put the baguette slices in a zipper bag and set them aside until you’re ready.

spoon placing bruschetta mixture onto a baguette slice with slices of baguette and bowl of bruschetta mixture in the background
fresh bruschetta with grated parmesan on a slice of baguette with more baguette slices, a cube of fresh parmesan and a bowl of bruschetta mixture in the background

After that excruciating wait for the full garlic impact, it’s time to assemble.

Preheat your oven to 375°F.

Line a baking sheet with parchment paper and cover it with your baguette slices.

Spoon the bruschetta mixture on top and sprinkle it with fresh grated parmesan cheese.

prepared bruschetta on baguette slices on a baking sheet

Put the baking sheet in the oven and bake for 6 minutes.

Before taking them out, turn the oven to broil and watch carefully for the tops to start browning.

six baguette slices topped with bruschetta and drizzled with balsamic reduction on a bamboo tray
closeup of bruschetta crostini slices on a bamboo tray

Once they are out of the oven, arrange them on your serving platter and drizzle them with balsamic reduction.

Serve with your favorite wine and enjoy!

Do you have a favorite summer appetizer that you always go back to? Tell me in the comments!

closeup of bruschetta crostini slices on a bamboo tray

Bruschetta Crostini's with Cannellini Beans

Yield: 48
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Garden fresh tomatoes and basil, with the addition of cannellini beans, make this the perfect summer appetizer for your next dinner party.

Ingredients

  • 3 large Roma Tomatoes, diced
  • 1, 15 oz can of cannellini beans
  • 1/2 cup chopped basil
  • 1 large clove of garlic
  • extra virgin olive oil
  • salt and pepper to taste
  • baguette
  • balsamic reduction

Instructions

    1. Start off by dicing your tomatoes, chopping basil and crushing or mincing the clove of garlic.
    2. Toss them in a large bowl.
    3. Rinse the cannellini beans and add them to the bowl.glass bowl with diced tomatoes, cannellini beans, chopped basil and minced garlic
    4. Drizzle these ingredients with olive oil and season with salt and pepper.
    5. Toss and cover with plastic wrap and put in the refrigerator for at least an hour.
    6. To kill about 5 minutes of time, while you wait for your bruschetta mixture to permeate, slice your baguette into 1/2 inch thick slices and grate your fresh parmesan.four slices of baguette on a wooden cutting board with a whole baguette wrapped in a redand white cloth in the background
    7. If you're doing this in advance of prepping and cooking, you can put the baguette slices in a zipper bag and set them aside until you're ready.
    8. After that excruciating wait for the full garlic impact, it's time to assemble.
    9. Preheat your oven to 375°F.
    10. Line a baking sheet with parchment paper and cover it with your baguette slices.
    11. Spoon the bruschetta mixture on top. spoon placing bruschetta mixture onto a baguette slice with slices of baguette and bowl of bruschetta mixture in the background
    12. Sprinkle it with fresh grated parmesan cheese.fresh bruschetta with grated parmesan on a slice of baguette with more baguette slices, a cube of fresh parmesan and a bowl of bruschetta mixture in the background
    13. Put the baking sheet in the oven and bake for 6 minutes.prepared bruschetta on baguette slices on a baking sheet
    14. Before taking them out, turn the oven to broil and watch carefully for the tops to start browning.
    15. Once they are out of the oven, arrange them on your serving platter and drizzle them with balsamic reduction.six baguette slices topped with bruschetta and drizzled with balsamic reduction on a bamboo tray
    16. Serve with your favorite wine and enjoy!

Notes

*** I like to make the mixture in the morning and let it sit in the fridge until I'm making it for a pre-dinner appetizer. The longer it sits, the better the garlic flavor comes through. ***

Nutrition Information:
Yield: 12 Serving Size: 4
Amount Per Serving: Calories: 140Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 191mgCarbohydrates: 25gFiber: 3gSugar: 3gProtein: 7g

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