White Bean Bruschetta
Yield: 18-25 appetizers, depending on width and length of bread loaf used
Cook Time: 5-10 minutes
Tips: Drizzling a little olive oil over the tops of each serving will add moisture and sheen, though is optional.
Suggestion: Serve as easy finger food appetizers for parties, holidays, events and anytime snacking.
Ingredients
- 1 ciabatta loaf or 1 baguette
- White Bean Puree Topping
- 1 cup canned white beans, drained
- 1 teaspoon fresh rosemary
- 2 tablespoons extra virgin olive oil
- kosher salt
- freshly ground black pepper
Directions
Preheat oven to 400° F.
Using a bread knife, slice each ciabatta roll vertically into 8 1/8-inch-slices and place on a baking sheet. Bake for 5-8 minutes, or until edges turn golden brown. Remove from oven and transfer to a wire rack to allow to cool.
Using a bread knife, slice each ciabatta roll vertically into 8 1/8-inch-slices and place on a baking sheet. Bake for 5-8 minutes, or until edges turn golden brown. Remove from oven and transfer to a wire rack to allow to cool.
In a food processor, combine beans, rosemary and olive oil. Blend for about 30 seconds or until bean mixture has a smooth consistency. Season to taste with salt and pepper. Spread onto toasted bread slices (about 2 to 4 teaspoons, depending on size of bread slices). If desired, drizzle a little olive oil over the tops of each slice. Serve.