I always think of appetizers as a way of keeping guests from starving to death while they wait for dinner to cook. Here’s a lovely hearty appetizer that’s so yummy no one will notice it’s totally inexpensive!
Serves 4 to 6
TUSCAN WHITE BEAN BRUSCHETTA
What You’ll Need:
- Sliced baguette – whatever is on the day old rack
- ½ cup olive oil
- 1 large clove garlic – crushed or grated
- ½ of a red onion- thinly sliced into half rounds
- 1 tablespoon balsamic vinegar – you could substitute cider vinegar
- 1 (14.5 oz.) can white beans such as Great Northern or Cannellini beans
- ½ tsp Italian seasoning
Here’s How:
Slice the baguette into 20 (½ inch) slices and set aside.
Heat the olive oil in a medium sauce pan and add the garlic. Simmer on LOW until the oil is infused. When it smells divine, it’s ready.
Preheat oven to 400°
Brush both sides of the baguette slices with oil and place on a baking sheet. Bake at 400ºF degrees for 6-8 minutes or until lightly toasted. You should have some oil left, that’s on purpose.
Place thinly sliced onion in a small bowl and add the vinegar. Place plastic wrap tightly over the bowl and shake the bowl to coat the onions in vinegar. Set aside. Don’t burn the toasts.
Drain and rinse the beans and put them in the remaining oil. Don’t burn the toasts. Add the Italian seasoning and the onions and any liquid in the bowl. Stir gently to blend. Simmer on LOW until heated through.
Remove the slightly burned toasts from the oven, or is that just me? If you’re making this ahead of time, stop here and refrigerate bean mixture and place the toasts in an airtight container until ready to serve.
Allow toast to cool. Arrange toasts on serving platter and place one spoon of the bean mixture on each toast. Enjoy your Tuscan White Bean Bruschetta!
Alternatively you could just serve the bean mixture in a bowl with the toasts on the side and let people spoon their own. Easy Peasy.
TUSCAN WHITE BEAN BRUSCHETTA
Ingredients
- 1 baguette, sliced whatever is on the day old rack
- ½ cup olive oil
- 1 large clove garlic crushed or grated
- ½ cup red onion thinly sliced into half rounds
- 1 tablespoon balsamic vinegar may substitute cider vinegar
- 1 14.5 oz. can white beans such as Great Northern or Cannellini beans
- ½ teaspoon Italian seasoning
Instructions
- Slice the baguette into ½ inch slices and set aside.
- Preheat oven to 400°F degrees.
- Brush both sides of the baguette slices with the infused oil and place on a baking sheet. Bake at 400°F for 6-8 minutes or until lightly toasted. You should have some oil left, that’s on purpose.
- Meanwhile, place thinly sliced onions a small bowl and add the vinegar. Place plastic wrap tightly over the bowl and shake the bowl to coat the onions in vinegar. Set aside. Don’t burn the toasts.
- Drain and rinse the beans and put them in the remaining oil. Don’t burn the toasts.
- Add the Italian seasoning, the onions and any liquid in the onion bowl. Stir gently to blend. Simmer on LOW until heated through.
- Remove the slightly burned toasts from the oven, or is that just me?
- If you’re making this ahead of time, stop here and refrigerate bean mixture and place the toasts in an airtight container until ready to serve.
- To serve: Allow toast to cool slightly. Arrange toasts on serving platter and place one spoon of the bean mixture on each toast. Serve immediately.
- Alternatively you could just serve the bean mixture in a bowl with the toasts on the side and let people spoon their own. Even easier.
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