Here’s most likely the easiest white bean recipe ever and yet one of most delicious. The white beans are creamy and mild and combining them with the flavors in these slow roasted heirloom tomatoes makes this simple bruschetta a winner every time.
I love making this white bean bruschetta for a game day dip or for a girls night in with some white wine. I’ve come to learn that I will be snacking and therefore if I can preplan something with a bit nutrition involved, maybe a heavy dose of fiber… I won’t overdo it. This app doesn’t make you feel like your sacrificing anything at all as it’s salty, flavorful and bright.
This white bean bruschetta also makes a great lunch and is such a great idea to make when those baby tomatoes you bought are on their last legs and you can either toss them or roast them! Ever since I started roasting these tomatoes like this I want to add them to everything… salads, pastas, pizza. The flavor is sooooo delicious sometimes I eat them right out of the oven.
This recipe is also packed with nutrient dense ingredients :
- White Beans – Full of fiber and protein!
- Sourdough – Contains ingredients that help maintain a healthy gut.
- Basil – Has so many benefit but most important in this recipe beside amazing flavor is that it helps to calm intestinal gas which is a great thing if you’re trying to get accustomed to eating more beans!
- Parsley – Fights inflammation, helps with digestion and bonus helps to freshen your breath
- Oregano – Can fight inflammation as well as well as having anti-bacterial and anti viral properties. Some say it’s even good for allergies.
- Garlic – Anti inflammatory, antioxidant, antibacterial and chock full of vitamins.
And while these days you might want to serve this white bean bruschetta on top of individual toasts on a platter vs in a big bowl, it will still be beautiful, delicious and satisfying. Just think about how pre-covid we thought nothing of scooping food from a bowl with other people? I can’t even imagine that now.
Whatever way you serve it or whomever you choose to share it with, I can guarantee rave reviews for minimal prep work and isn’t that everything these days?
White Bean and Roasted Tomato Bruschetta
Equipment
- Sheet pan
- Saute Pan
Materials
- 1 15 oz can Cannellini Beans drained and rinsed
- 1 15 oz can Navy Beans drained and rinsed
- 1 carton Grape Tomatoes heirloom or regular
- 2 cloves Garlic minced
- 1 tbsp Italian Seasoning
- 2 tsp Parmesan Cheese Omit to keep this dish vegan
- 1/3 cup Olive Oil
- 3 tbsp Basil Leaves rough chopped
- 1 tbsp Fresh Oregano rough chopped
- 2 tbsp Parsley rough chopped
- 2 tsp Sea Salt
- 1.5 tsp Pepper
- 1 Sourdough Baguette sliced and lightly toasted
Instructions
- Preheat your oven to 250 degrees
- Line a large sheet pan with parchment paper and add washed tomatoes to pan. Drizzle with 1-2 tablspoons of the olive oil and sprinkle with salt and pepper. Roast low and slow for approx 2.5 hours until the tomatoes are carmelized and soft.
- When the tomatoes are finished remove from the oven and set aside. Then add the remaining olive oil to a large saute pan over low to medium heat and add your minced garlic and rinsed beans and stir over the low heat until the beans begin to get warm and creamy and the garlic is fragrant.
- Add in the Italian seasoning, salt, pepper and slow roasted tomatoes and any and all juices that collected on the parchment paper while they cooked.
- Remove the beans from the heat and add in the fresh chopped herbs. Transfer to a serving bowl and sprinkle with the parmesan. Serve warm with slices of toasted sourdough baguette.
