White Bean Bruschetta

Posted on August 18, 2016
White Bean Bruschetta

Skill Level: Medium

Time: Prep time 10 minutes, chill 4 hours

Servings: 12


¼ cup extra-virgin olive oil (plus more focaccia)

3 garlic cloves, minced

½ cup finely diced white onion

¼ cup sherry vinegar or red wine vinegar

½ cup diced red bell pepper

½ cup chopped fresh thyme

½ cup chopped Kalamata olives

3 (15 ounces) cans cannellini beans, rinsed and drained

Salt and freshly ground black pepper to taste

6 Sweet Ali’s focaccia (sliced horizontally and toasted)


Heat the oil, garlic, and onion in a small saucepan over medium heat until the garlic and onion are fragrant, about 1 minute. Remove the pan from the heat and stir in the vinegar. While the dressing is still warm, stir in the bell pepper thyme, olives and beans and toss until thoroughly combined. Season with salt and pepper to taste. Refrigerate, covered, for up to 4 hours, then let stand at room temperature for 20 minutes to let the flavors intensify. Brush the tops of the toasted focaccia lightly with olive oil and place mixture evenly on top.


Category: Appetizers, Recipes

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