White Bean Bruschetta
When I was in Tuscany this summer, there were endless plates of all types of cold salads and vegetables on top of thick slices of local bread. I learned that bruschetta is originally from Tuscany and that Tuscan style bread is staple of the local diet (so much bread!!). In my travels around Italy, there were many regional varieties where the toppings reflected what ingredients are abundant in the region. When many people think of bruschetta, the toasted bread with a tomato basil topping comes to mind, but bruschetta is so much more than that!
Technically it's the toast itself that is actually the bruschetta. The tomato topping is just a common topping, but the possibilities are endless. One of my favorites was White Bean Bruschetta. Besides being delicious, bruschetta is cheap and easy to make, and can be served room temperature… which means it ticks all the boxes for serving a crowd or packing a picnic (just assemble on-site).
Mama Milly Tip: Use this recipe as a baseline; you can make derivatives with all kinds of wonderful ingredients like roasted peppers, balsamic or red wine vinegar, fresh or sun-dried tomatoes, shrimp, or canned tuna in oil.
1 loaf of Italian bread, cut into slices
1 can Cannellini Beans, rinsed and drained
3 Tablespoons Mojo Garlic Sauce + oil
1/2 Onion (white or red), small dice
1 lemon, juiced
2 Tablespoons fresh Parsley, chopped
Parmigiano Reggiano Cheese (for garnish)— use the authentic, real Parm, no substitutes!
- Add the beans, mojo, onion, lemon juice, and parsley to a bowl and combine throughly. (Taste test for salt and pepper, add to taste). Refrigerate until ready to use.
- When ready to use, brush garlic oil on the sliced bread and toast.
- Top each slice of toast with 2 Tablespoons of the bean mixture.
- Shave or grate parmigiano reggiano cheese on top of each toast.