Ingredients for 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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How to Make 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
7g
Carbs
4g
