Savory Rosemary Bean Bruschetta with Fresh Ciabatta

Rosemary & Bean Bruschetta

Prep Time: 20 minutes
Cook Time: 1 hour 16 minutes
Total Time: 1 hour 36 minutes
Servings: 4

Indulge in a delightful and savory treat with our Rosemary & Bean Bruschetta, a recipe that’s perfect for a cozy lunch or a quick snack. This dish combines the creamy richness of cannellini beans with the aromatic flavors of fresh rosemary and sun-dried tomatoes, all served atop crispy ciabatta slices. Here’s how to make this scrumptious bruschetta from start to finish.

Ingredients:

• 2/3 cup cannellini beans
• 3 tablespoons olive oil
• 5 medium tomatoes
• 2 sun-dried tomatoes packed in oil
• 1 garlic clove
• 2 tablespoons fresh rosemary, chopped
• Salt to taste
• Black pepper to taste
• 1/4 cup basil leaves
• 1 garlic clove (for rubbing)
• 12 slices ciabatta bread

Instructions:

1. Soak the Beans:
   Begin by placing the cannellini beans in a large bowl. Cover them with plenty of water and let them soak overnight to rehydrate and soften. This step is crucial for achieving that perfect, creamy texture in your bruschetta.

2. Cook the Beans:
   After soaking, drain the beans and rinse them under cold water. Transfer them to a pan, covering them with fresh water. Bring the pan to a boil over medium-high heat and let it boil rapidly for approximately 10 minutes to help soften the beans.

3. Simmer the Beans:
   Reduce the heat to low and let the beans simmer gently for about 1 hour, or until they are tender and cooked through. Once done, drain the beans and set them aside.

4. Prepare the Tomatoes:
   While the beans are cooking, prepare the tomatoes. Place them in a bowl and cover with boiling water for about 30 seconds. This will make peeling the tomatoes much easier. Peel off the skins, remove the seeds, and chop the flesh into small pieces.

5. Cook the Tomato Mixture:
   Heat the olive oil in a frying pan over medium heat. Add the chopped fresh tomatoes, sun-dried tomatoes, garlic, and chopped rosemary to the pan. Cook for approximately 3 minutes, or until the tomatoes start to break down and soften, releasing their flavors.

6. Combine Ingredients:
   Stir the tomato mixture into the cooked beans. Season with salt and black pepper to taste. Mix well, allowing the flavors to meld together beautifully.

7. Prepare the Ciabatta:
   Take the ciabatta slices and lightly toast them. Before toasting, rub the cut sides of the ciabatta with the garlic clove to impart a subtle garlic flavor.

8. Assemble the Bruschetta:
   Spoon the savory bean and tomato mixture generously on top of the toasted ciabatta slices. Garnish with fresh basil leaves and a drizzle of olive oil for an added touch of richness.

9. Serve and Enjoy:
   For an extra touch of indulgence, you can grate a small amount of fresh Parmesan cheese on top. Serve immediately and enjoy this delectable bruschetta as a perfect appetizer or snack!

Calories per serving: 166.7
Fat Content: 10.8g
Saturated Fat Content: 1.6g
Cholesterol Content: 0mg
Sodium Content: 14.4mg
Carbohydrate Content: 14.8g
Fiber Content: 4.2g
Sugar Content: 4.2g
Protein Content: 4.6g

This Rosemary & Bean Bruschetta is not only easy to prepare but also a satisfying and inexpensive way to enjoy a taste of European flair right in your own home. Share it with friends and family or enjoy it as a delightful solo treat—either way, it’s bound to be a hit! 🌿🍞🍅