Cannellini Bean Bruschetta
- christina
- appetizers
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- Serves: 4 Servings
- Prep Time: 5 mins
- Cooking: 5 mins
- Total Time: 10 min
These are a new favorite of ours that we discovered out in Cold Springs, NY after a day long hiking trip through the hills. We were exhausted, dehydrated, starving, and just ready to sit down with a nice bottle of wine. Well, besides also discovering one of the best bargain wines we have ever had, we also were delightfully surprised that this concoction was delivered to us as the restaurant's standard appetizer. Instead of just bread, they gave you bread and this mix. We knew had to share it with the world and recreate it at home. Costs almost nothing, is extremely healthy, and is much more filling than the usual version. It's an easy dish to fill up dinner guests or snack on for a light lunch.
Ingredients
Directions
First, open the can of cannellini beans & strain out any liquid inside. Rinse thoroughly and set aside. Meanwhile, slice up your baguette and toast the slices on 350 in the oven for about 5 minutes on each side.
Next, take the basil, garlic, and tomatoes and dice them up. You can really dice them to any consistency you want, but we tend to leave the tomatoes in bigger chunks and really try to mince up the garlic and basil.
Toss in the diced fresh ingredients with the cannellini beans, add in salt & pepper to taste, and then top the toast with the mixture. Enjoy!
Also, as a pro tip, big spanish reds are very wonderful with this dish. You can go white as well, but make sure its something that can stand up to the garlic and basil. Enjoy!
