Our white bean and bruschetta recipe is perfect for a simple yet elegant appetizer at your next dinner party.
Ingredients for White Bean Spread
- Two 1-pound cans navy or other white beans
- 1 tbsp. chopped garlic
- 1 tbsp. olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander seeds
- 1/4 tsp sea salt, or to taste
- 1/4 tsp cayenne pepper
Ingredients for Bruschetta
- 4 small vine ripe tomatoes
- 2 tsp garlic
- 1/2 tsp sea salt
- 1 tbsp. olive oil
- 2 tbsp. chopped basil
- 16 thin slices of baguette
Directions
- Preheat oven to 350 degrees F.
- For bean spread, rinse and drain beans, reserving 1/4 cup liquid from the can. Add beans, garlic, olive oil, cumin, coriander, sea salt, and pepper to a food processor. Blend until smooth, adding bean liquid as needed for desired texture. Transfer to serving bowl.
- For bruschetta, dice tomatoes into small pieces and place in a bowl. Add garlic, sea salt, olive oil, and basil to the tomatoes and mix well.
- Place baguette slices on a cookie sheet and toast in the oven, about 6-8 minutes.
- Serve bean spread on top of toasted baguette slices. Top with bruschetta and serve.
