My wife and I had a small gathering of the people we are going to Italy with later this year and I made this in honor of our trip. Although this recipe calls for cannellini beans, you can substitute northern, canneloni, or white kidney beans. They are all basically the same. This is my first time making this. I had a version at an Italian restaurant in Charlotte and loved it so much I had to try it. It was a big hit and I am sure I will make it again!
Cannellini Bean and Sun-dried Tomato Bruschetta Ingredients:
1 can cannellini beans, drain and reserve liquid
3 garlic cloves, 2 minced & 1 halved
2 tbsp extra virgin olive oil
½ tsp chili flakes
8-10 basil leaves, thinly chopped
1/3 cup sun-dried tomatoes, chopped
2 tbsp parsley, chopped
1 tsp lemon juice
salt and pepper to taste
Crusty Italian bread
Shredded Parmesan Cheese
Cannellini Bean and Sun-dried Tomato Bruschetta Method:
Slice the bread and brush on both sides with olive oil. Grill the bread about 30 seconds on each side to toast. Pull off grill and immediately rub each piece of bread with the garlic clove that is halved.
Heat oil in a skillet over medium heat, add minced garlic and sauté for about 1 minute.
Add chili flakes, basil leaves and beans along with 1-2 tbsp of reserved bean liquid.
Stir to combine all ingredients and continue to cook for 1 minute.
Remove from heat and add the sun-dried tomatoes, lemon juice and parsley and stir gently to combine.
Salt and pepper to taste.
Serve warm on the toasted Italian bread and top with shredded parmesan cheese.