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White Bean and Roasted Tomato Bruschetta

Easy, filling and uber flavorful snack or appetizer
Prep Time15 minutes
Active Time15 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian
Keyword: bruscetta, roasted tomatoes, white beans
Yield: 12
Author: Nicole Lupu

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.