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.
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.
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.
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 under running water. Set aside to drain well.
- 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 dry and lightly browned. You can also use a toaster.
- Cut one garlic clove in half. Gently rub the hot bread slices with the cut side of the garlic – one stroke per slice is enough.
- Finely chop the second garlic clove. Strip the rosemary needles from the sprig and chop them finely as well.
- Put the beans, chopped garlic, rosemary, lemon juice, 3 tablespoons of olive oil, a pinch of salt and pepper into a tall container.
- Blend everything with a hand blender to a smooth cream. If the spread is too thick, add 1–2 tablespoons of water. Taste and adjust with more salt, pepper or lemon if needed.
- Spread 1–2 tablespoons of the bean spread onto each slice of bread and smooth with a knife. Drizzle with a little olive oil.
- Halve the cherry tomatoes and place 1–2 halves on each bruschetta. Serve immediately while the bread is still 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.
