Bruschetta with white bean cream and rosemary Recipe
This is an Italian appetizer in the “something to nibble with wine” style: crunchy slices of bread spread with a smooth cream of white beans, garlic and rosemary. In Tuscany, similar spreads often replace butter – they’re filling, simple and great for a party instead of a classic cheese board.
In Tuscany, cannellini beans often go on toast instead of butter, as a cheap, filling snack to go with wine. This version simplifies classic crostini by using easy-to-find canned beans.
This bruschetta refers to the Tuscan habit of spreading bread with bean creams instead of butter – it’s filling yet very plant-based and light. The combination of smooth white bean spread, garlic and fresh rosemary gives a deep, herby flavour that pairs beautifully with wine and Italian antipasti.
Why this version works
- Thoroughly rinsing the beans removes the briny can taste and gives a clean, nutty flavor.
- Rubbing only hot slices of bread with garlic gives aroma without harsh raw sharpness.
- Adding cold water instead of extra olive oil lightens the spread and keeps it from being too heavy.
- Lemon and fresh rosemary cut through the richness of the beans, so the bruschetta doesn’t feel heavy.
Chef's tips
Drain and rinse the beans thoroughly, otherwise the cream will have a “canned” aftertaste – you can also add a spoonful of the blending water if the mixture turns out too thick. Toast the bread until the edges are distinctly crisp but keep the centre slightly springy so it doesn’t fall apart after spreading. Add the garlic gradually and be sure to taste the spread before adding more salt, as the rosemary and olive oil strongly enhance the flavour.
How to serve
Serve this bruschetta with a glass of Chianti, Montepulciano d’Abruzzo or simply chilled white wine when friends drop by “for one drink”. Put a bowl of olives on the table, a few slices of prosciutto and a handful of rocket with lemon – in five minutes you have a small Italian-style supper. It’s a great starter for a home birthday party or board game night, as the slices can be served on a large board for everyone to help themselves.
Watch out for
- Don’t blend the spread too long on the highest speed or it can turn gluey.
- Don’t overdry the bread – very dark slices will quickly go hard after spreading.
Substitutions
- You can swap rosemary for fresh thyme if you prefer a milder herb.
- You can replace canned beans with home-cooked dried beans – they’ll be even creamier.
- Instead of country-style bread, use ciabatta or baguette with a tight, non-spongy crumb.
Ingredients
- canned white beans weight after draining - 400 g
- slices of country bread preferably slightly stale - 10 piece
- garlic cloves 1 for the spread, 1 for rubbing the bread - 2 piece
- fresh rosemary - 1 sprig
- olive oil plus a little for drizzling - 4 tablespoons
- lemon juice - 1.5 tablespoons
- salt to taste
- freshly ground pepper to taste
- cherry tomatoes optional, for garnish - 8 piece
Preparation
- Drain the beans in a sieve and rinse very thoroughly under cold running water until the foam disappears. Set aside for a few minutes to drain well – the beans should look matte, with no droplets of water.
- Heat a dry grill pan or regular frying pan over medium heat. Place the bread slices in the pan and toast for 2–3 minutes on each side, until the edges are clearly browned and the center stays springy, not hard.
- Cut one garlic clove in half. Rub the hot slices with the cut side, making only 1–2 quick strokes per slice – the bread should just lightly smell of garlic, without a sharp, biting aroma.
- Finely chop the second garlic clove. Strip the rosemary needles from the sprig and chop them very finely so there are no hard needles in the spread; it should look like a green “dust”.
- Put the beans, chopped garlic, rosemary, lemon juice, 3 tablespoons of olive oil, a pinch of salt and pepper into a tall container. The ingredients should be evenly coated with the oil.
- Blend with a hand blender until smooth. If the spread is too thick or looks dry and “greyish”, add 1–2 tablespoons of cold water and briefly blend again until it is creamy and easy to spread.
- Taste the spread and season with more salt, pepper, and a bit more lemon juice if needed. The flavor should be distinctly herby and lightly lemony, without a floury bean aftertaste or overpowering garlic.
- Spread 1–2 tablespoons of the mixture onto each slice of bread, right to the edges, making an even layer. Drizzle with the remaining olive oil so the top has a light sheen and the edges stay crisp.
- Halve the cherry tomatoes and lightly sprinkle with salt. Place 1–2 halves on each bruschetta, pressing them down gently so they don’t slide off. Serve at once, while the bread is still nicely crisp.
Storage
Store the bean spread in an airtight container in the fridge for up to 3 days. Stir before serving and, if needed, loosen with a little water or olive oil. Toast fresh bread each time rather than storing assembled bruschetta, so the bread stays crisp.
I usually make this bean cream on Friday evening when I’m too tired to spend time at the stove but want something better than crisps to go with a film. I always set aside a small jar in the fridge – the next day it goes on my sandwich instead of butter.
