White Bean Bruschetta with Olive Oil & Rosemary

by Maris Callahan on September 20, 2010

white bean bruschetta with olive oil and rosemary

On Friday night, I had a little party. It involved a few friends, a few appetizers and a few more bottles of wine. When I have parties, big or small, I love to revolve the menu around the appetizers. I like appetizers better than the main course, sometimes even better than the desserts.

The problem, you see, with a lot of my favorite appetizers, is that the main ingredient is usually cheese. Tarts, baked brie and hearty spinach-artichoke dips, while delicious, are anything but figure-friendly.


Don’t get me wrong. I have nothing against cheese-laden, calorie bomb appetizers as an occasional indulgence. But, it’s about time that I added a few lighter snacks into my par-tay repertoire.

It just so happened that I had my appetizer ephiphany just in time, not only for a real party but for a virtual one. To celebrate the launch of Kitchen Play I was invited to participate in a virtual progressive party sponsored by Sur La Table and received a Prepara Oil Mister to use to create an appetizer recipe.

White Bean Bruschetta is a refreshing alternative to traditional tomato bruschetta, with rosemary adding depth of flavor and heart-healthy olive oil playing a starring role. Finish it with a drizzle of high-quality, flavored balsamic vinegar for an extra splash of flavor.

easy appetizer bruschetta with white beans

White Bean Bruschetta with Olive Oil & Rosemary
Serves 12

What you need:

3 tablespoons chopped fresh rosemary, divided
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large garlic clove, crushed
1 (19-ounce) can cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil
1 (10-ounce) French bread baguette, cut into 24 (1/2-inch-thick) slices*
Flavored balsamic vinegar (I used Fig Balsamic)

What you do:

1. Preheat oven to 350º. Place bread on a baking sheet. Bake at 350º for 5 minutes on each side or until lightly browned.

2. Set white beans in a medium bowl. In another bowl or in the body of your oil mister, combine 1/4 cup oil, lemon juice, salt, pepper and garlic (if you’re using an oil mister, you can prepare the oil up to two days ahead of time so that flavors will combine).

3. Add oil mixture to beans and combine thoroughly. Top each piece of crostini with a heaping tablespoon of beans. Garnish with additional rosemary and finish with a drizzle of balsamic vinegar.

*Alternatively you can purchase crostini at most grocery stores, if you’re pressed for time.

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{ 15 comments… read them below or add one }

DessertForTwo September 20, 2010 at 11:05 am

White beans + rosemary is my favorite combination! I have 2 huge wild rosemary bushes on my property and we indulge quite frequently! This looks yummy!

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Daryl September 20, 2010 at 12:48 pm

Wow those look so good and very healthy too

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Kristen September 20, 2010 at 12:54 pm

Sounds (and looks) so super delicious!

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The Duo Dishes September 20, 2010 at 2:03 pm

Awesome to see you kept the beans whole. A lot of people blend them up to a paste. Yours has nice texture.

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Joanne September 20, 2010 at 2:06 pm

This is almost like white bean dip REconstructed! Which I love. Sounds like the perfect healthy appetizer for a party!

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ErinsFoodFiles September 20, 2010 at 4:52 pm

Refreshing!

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Sues September 20, 2010 at 11:15 pm

This looks like the perfect little party app! I was hanging out with Jessi L. earlier in the day and she told me she was going to a little gathering at your house that evening :) Kinda wish I lived in Chicago!

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Laurie September 21, 2010 at 12:22 pm

I’d love to see more healthy & figure friendly appetizers — especially heading into the holiday season. Thanks for this one; it looks delicious!

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Carissa September 22, 2010 at 4:38 am

what an interesting take on bruschetta, which I love! :) I’m not sure if I’m a big fan of white beans, I haven’t eaten them much, but I pretty much adore anything with olive oil and balsamic, so I’m thinking I’ll have to give this a try!

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To Kiss the Cook September 29, 2010 at 2:18 pm

I was very happily picking off the leftover white beans once all toasts had been polished off. Thanks for the fun fete!

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r.joaquin October 9, 2010 at 7:25 pm

recipes are great.

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Amine January 20, 2011 at 12:34 pm

Thank you great article

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Chris May 2, 2011 at 5:23 pm

This looks easy and tasty !!!!

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Abby November 19, 2012 at 9:19 pm

preparing to make this for thanksgiving apps this year , wondering what ppl think of balsamic on it ..im also making goat cheese and tomato bruschetta with balsamic reduction … maybe ill skip the balsamic on this recipe not sure if everyone in the family likes it , reviews on who actually has made this would help :)

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Judith December 10, 2012 at 9:09 pm

I made this tonight and it was totally yummy. A great vegetarian appetizer. We will serve it for Christmas dinner!

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