Earth-Inspired Eats — White Bean Pesto Bruschetta
By Meghan Rodgers
July 21, 2020
There’s nothing quite like a fresh, flavorful bite of bruschetta to start your summer meal. With locally grown tomatoes and basil available everywhere this time of year, there is no excuse not to whip up a batch of this healthy, delicious White Bean Pesto Bruschetta. Just spoon it on to a warm and crispy slice of toast for a truly tasty summer experience.
So, you’ve probably had bruschetta countless times, and you may be thinking to yourself, “white beans? In my bruschetta?”
Yep. Cannellini beans to be exact. Otherwise known as White Kidney Beans.
I’m always looking for ways to add more clean protein to my veggie-based diet. Whether it’s sneaking in a scoop of Greek yogurt or adding a handful of nuts, there are lots of ways to minimize meat consumption while still enjoying healthy, satisfying sources of protein.
This White Bean Pesto Bruschetta takes this classic appetizer to the next level by adding a layer of protein-packed Tuscan cannellini bean pesto sauce. Hearty cannellini beans have a smooth texture and nutty flavor that makes them the perfect base for your fresh summer basil pesto —which also happens to pair perfectly with a luscious, flavorful bite of ripe tomato bruschetta.
Cannellini beans are an excellent source or iron, magnesium, and folate. A single serving provides more than 15 grams of protein. Plus, they’re low in fat and low in calories.
Throw 3/4 cup of cannellini beans in the food processor with some local (or homegrown) basil, pine nuts, and olive oil for a creamy spread you’ll want to smear on sandwiches, roasted vegetables, and just about anything else this season!
Enjoy this filling White Bean Pesto Bruschetta as a quick and light weekday meal or pair it as a hearty appetizer to your favorite wine and invite friends over for an al fresco dinner party.
Either way, White Bean Pesto Bruschetta is one delicious way to celebrate summer.
White Bean Pesto Bruschetta
White Bean Pesto
2 garlic clove
2 tbsp pine nuts
3/4 cup cannellini beans, drained and rinsed
12-15 large basil leaves
2 tsp fresh lemon juice
2 tsp salt
3-4 tbsp extra-virgin olive oil
1/4 cup extra virgin olive oil + a bit more for toasts
1-2 cloves garlic
5-6 roma tomatoes, diced
1/4 cup fresh grated parmesan cheese
1 1/2 tbsp balsamic vinegar
1 tsp salt
1/2 tsp freshly cracked black pepper
5-6 large basil leaves, sliced into ribbons
1 loaf french bread or baguette, sliced into 1/2-inch slices
For the white bean pesto:
1. Add garlic and pine nuts to food processor. Pulse until minced. Add in beans and basil. Puree until finely chopped.
2. Add lemon juice, salt, and olive oil. Puree until desired consistency achieved, scraping down the sides of processor as needed.
For the tomato mixture:
1. In a small skillet over medium-low heat, add olive oil and garlic. Sauté until garlic just starts turning golden brown (about 1 minute).
2. Pour oil in large bowl and set aside to cool.
3. Add tomatoes to cooled oil. Add parmesan, salt, pepper, balsamic, and basil, and toss to mix well.
1. Brush baguette slices with olive oil and lightly toast.
2. Top each toast with a layer of white bean pesto. The top with a generous spoonful of tomato mixture.
3. Sprinkle with more fresh basil or pine nuts if desired.