Rosemary Bean Bruschetta Recette

This vibrant Rosemary Bean Bruschetta is the perfect light lunch or appetizer! Tender beans mingle with sun-dried and fresh tomatoes, fragrant rosemary, and garlic, all atop crispy toasted ciabatta. The recipe requires overnight soaking of the beans, but the cooking time is well worth it for this burst of Mediterranean flavor. Impress your friends and family with this simple yet elegant dish!

Préparation 20 min

Cuisson 96 min

Calories 166.7 kcal

Protéines 9g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Rosemary Bean Bruschetta

Cannellini Beans
Olive Oil
1 pint cherry or grape tomatoes
Sun Dried Tomatoes Packed In Oil
2 cloves garlic, minced
Fresh Rosemary
Salt and pepper to taste
Black Pepper
Basil Leaves
Ciabatta

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Comment préparer Rosemary Bean Bruschetta

Place 1 cup dried cannellini beans in a large bowl, cover with plenty of water (at least 2 inches above the beans), and soak overnight.
Drain and rinse the soaked beans thoroughly.
In a large pot, combine the rinsed beans with fresh water (about 6 cups). Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for about 1 hour, or until beans are tender but not mushy. Add more water if necessary to prevent sticking.
Drain the cooked beans and set aside.
While beans are simmering, blanch the fresh tomatoes: Bring a small pot of water to a boil. Add cherry/grape tomatoes and cook for 30 seconds. Transfer to a bowl of ice water to stop the cooking process. Once cooled, peel, halve, or quarter the tomatoes, depending on size.
Heat 2 tablespoons olive oil in a frying pan over medium heat. Add minced garlic and chopped rosemary; cook for 1 minute until fragrant.
Add the blanched fresh tomatoes and drained sun-dried tomatoes to the pan. Cook for 3-5 minutes, until tomatoes soften and slightly break down.
Add the cooked beans to the tomato mixture. Season with salt and pepper to taste. Mix well.
Rub the cut sides of ciabatta slices with a cut garlic clove and toast lightly until golden brown.
Spoon the bean mixture generously onto the toasted ciabatta slices.
Garnish with chopped fresh basil and a drizzle of olive oil.
Optionally, sprinkle with grated Parmesan cheese.
Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

16g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Side Dishes Vegetarian Proteins Bean & Lentil Recipes European Italian Mediterranean Healthy Vegetarian Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Breads Lunch Beans Vegetables Easy European Vegan Vegetarian Italian Dietary Inexpensive Tomatoes Taste Mood Savory 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Rosemary Bean Bruschetta ?

Rosemary Bean Bruschetta prend environ 116 minutes du début à la fin — environ 20 minutes de préparation et 96 minutes de cuisson.

Combien de calories contient Rosemary Bean Bruschetta ?

Rosemary Bean Bruschetta contient environ 166.7 calories par portion, avec environ 9 g de protéines, 4 g de glucides et 16 g de lipides.

De quels ingrédients ai-je besoin pour Rosemary Bean Bruschetta ?

Les principaux ingrédients de Rosemary Bean Bruschetta sont Cannellini Beans, Olive Oil, Tomatoes, Sun Dried Tomatoes Packed In Oil, Garlic, Fresh Rosemary. Consultez la liste complète avec les quantités ci-dessus.