Best 5 Bruschetta With White Beans Tomatoes And Olives Recipes
**Introducing Bruschetta with White Beans, Tomatoes, and Olives: A Flavorful Appetizer with Variations to Delight Every Palate**
Bruschetta, the classic Italian antipasto, is a symphony of flavors that combines toasted bread with a variety of toppings. Our recipe collection takes this beloved dish to new heights with the addition of creamy white beans, juicy tomatoes, and briny olives. The combination of textures and flavors creates a delightful appetizer that is perfect for any occasion.
**Recipes Included in This Collection:**
1. **Classic Bruschetta with White Beans, Tomatoes, and Olives:** This recipe stays true to the traditional bruschetta experience, featuring a simple yet delicious combination of white beans, tomatoes, olives, garlic, and basil.
2. **Roasted Red Pepper and White Bean Bruschetta:** For a smoky and vibrant twist, this recipe incorporates roasted red peppers, adding a touch of sweetness and a beautiful pop of color to the classic bruschetta.
3. **Sun-Dried Tomato and Artichoke Bruschetta:** This recipe combines the tangy flavor of sun-dried tomatoes with the earthy goodness of artichoke hearts, creating a sophisticated and flavorful bruschetta variation.
4. **White Bean and Arugula Bruschetta:** This recipe brings a peppery kick to the classic bruschetta with the addition of fresh arugula, adding a layer of complexity and freshness to the dish.
5. **Caprese Bruschetta with White Beans:** Inspired by the classic Caprese salad, this recipe features a combination of white beans, tomatoes, fresh mozzarella, and basil, creating a delightful and refreshing appetizer.
6. **White Bean and Pesto Bruschetta:** For a creamy and herbaceous twist, this recipe incorporates a flavorful pesto sauce, adding a richness and depth of flavor to the classic bruschetta.
BRUSCHETTA WITH WHITE BEANS, SUN-DRIED TOMATOES AND BASIL
Chef's note: The flavor from cooked dried beans is delicious, but you can also use canned white beans here if you want to make this recipe and you don't have time to cook the beans from scratch. Substitute 1 (15-ounce) can of white cannelloni beans, drained, with a bit of the bean liquid reserved.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 2h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
- For the bruschetta topping:
- Preheat a grill or stove-top grill pan.
- Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
- While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
- With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
- When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
- Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.
WHITE BEAN BRUSCHETTA
This fabulous bruschetta has a Tuscan flavor. Quick and easy, I've made it many times to serve when entertaining guests. -Kristin Arnett
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.
Nutrition Facts :
BRUSCHETTA WITH WHITE BEANS, TOMATOES AND OLIVES
Categories Bean Olive Tomato Cocktail Party Healthy Bon Appétit
Yield Makes about 20
Number Of Ingredients 8
Steps:
- Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Cover and remove from heat. Let stand 1 hour.
- Drain beans; return to pan. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes. Drain and cool.
- Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use). Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic. Season to taste with salt and pepper.
- Preheat broiler. Place bread on baking sheet. Brush with 2 tablespoons oil. Broil until golden, about 1 minute. Spread with cheese. Top with bean mixture.
BRUSCHETTA WITH WHITE BEANS, TOMATOES, AND FRESH HERBS
Make and share this Bruschetta with White Beans, Tomatoes, and Fresh Herbs recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 19m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the topping, combine all of the topping ingredients in a small bowl, with salt and pepper to taste.
- Mix very well and refrigerate for at least 2 hours for the tastes to blend together.
- For the bruschetta, toast or broil the bread slices so that both sides are golden brown.
- Cut the garlic in half and rub generously over one side of each slice.
- Brush the olive oil over each side as well.
- To serve, top the bruschetta with the bean and herb mixture while the bread is still hot, if possible.
Nutrition Facts : Calories 230.4, Fat 6.8, SaturatedFat 1.1, Sodium 409.6, Carbohydrate 32.7, Fiber 7.1, Sugar 5.4, Protein 10.3
BRUSCHETTA WITH WHITE BEANS, TOMATOES AND OLIVES
Make and share this Bruschetta with White Beans, Tomatoes and Olives recipe from Food.com.
Provided by Bev I Am
Categories Beans
Time 1h31m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Place beans in large saucepan.
- Add enough cold water to cover by 3 inches.
- Bring to boil.
- Cover and remove from heat.
- Let stand 1 hour.
- Drain beans; return to pan.
- Add enough cold water to cover by 3 inches.
- Bring to boil.
- Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes.
- Drain and cool.
- Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use).
- Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic.
- Season to taste with salt and pepper.
- Preheat broiler.
- Place bread on baking sheet.
- Brush with 2 tablespoons oil.
- Broil until golden, about 1 minute.
- Spread with cheese.
- Top with bean mixture.
Nutrition Facts : Calories 152.3, Fat 6.5, SaturatedFat 1.8, Cholesterol 3.3, Sodium 180.8, Carbohydrate 18.2, Fiber 2.7, Sugar 0.6, Protein 5.4
Tips:
- Choose ripe, flavorful tomatoes: This is essential for the best bruschetta. Look for tomatoes that are deep red and have a sweet, juicy flavor.
- Use good-quality olive oil: Olive oil is a key ingredient in this recipe, so be sure to use a good-quality oil that has a fruity, peppery flavor.
- Toast the bread until it's crispy: This will help the bruschetta to hold up to the toppings and prevent it from getting soggy.
- Don't overload the bruschetta with toppings: A few simple toppings are all you need to create a delicious bruschetta. Too many toppings will make it difficult to eat and will overwhelm the flavors.
- Serve the bruschetta immediately: Bruschetta is best when served fresh. If you're making it ahead of time, store the toppings separately and assemble the bruschetta just before serving.
Conclusion:
Bruschetta with white beans, tomatoes, and olives is a delicious and easy-to-make appetizer or snack. It's perfect for summer gatherings or potlucks. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a quick and easy recipe, give this bruschetta a try. You won't be disappointed!
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