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.
For several years my family and I have been visiting Wrightsville Beach, NC with our friends John and Peggy Davenport. Each year it turns into a full weekend of amazing food and this year was no different. Peggy is a very talented cook and it’s always fun to learn a few tricks from her. What I love most about her is the people she surrounds herself with! There have been some amazing weekends in Wrightsville with great friends such as the Gregory, Stermon, Gurley, Hughes and Rapp family but this time it was with new friends and it proved to be another amazing food event!
I’m highlighting the Bruschetta that Joelle Cote made in this post but stay tuned for many of the amazing dishes we had this weekend with Del And Joelle Cote, Colleen Lewis, Meredith Pratt, John Kennerty, Shannon and Dave Rapp (with much help from Quinn), and of course Peggy and John Davenport.
I have made Bruschetta for years. It’s usually always a hit. I don’t think you can really go wrong with it. Fresh Tomatoes, a good olive oil and a nice crusty loaf of bread really can’t be bad. My Usual method is to chop tomatoes, add basil, chopped garlic, add olive oil and a little balsamic vinegar and put it on a toasted slice of a baguette topped with a good amount of freshly shaved Parmesan cheese.
Joelle made an amazing version of this great appetizer. Here is a start to a series from three amazing days in Wrightsville!
Joelle’s Bruschetta Ingredients:
Chopped Red Onion
Chopped Kalamata olives
Fresh basil chopped of sliced (chiffonade)
Italian or French Baguette Sliced
One or two cloves of fresh raw garlic
Joelle’s Bruschetta Method:
Mix all ingredients and add olive oil, just to coat all ingredients. Salt and pepper to taste.
Toast the bread in an oven or toaster and rub with a clove of raw garlic. Don’t miss this step and do it just as the bread is finished toasting. It adds an amazing flavor! Top the bread with the tomato mixture.
Enjoy (as I did!)