Print

Marinated Cannellini Bean and Tomato Bruschetta

Course Appetizer, vegetarian
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 15 oz can of cannellini or white navy beans drained and rinsed
  • 1.5 pints of mixed tomatoes
  • 1 8 oz package of pearl mozzarella
  • A few sprigs of fresh parsley
  • Garlic rubbed crostini for serving

For the bean marinade

  • Half a small onion thinly sliced
  • 2 Tbs olive oil
  • Juice of half a lemon
  • 2 Tbs white balsamic vinegar
  • 1 Tbs Italian spice blend
  • Salt and pepper

Instructions

  1. Rinse and drain the white beans, put in a non-reactive container, add all the ingredients for the marinade, stir. Allow to marinate in the fridge for at least 3-4 hours or as long as a few days, stirring occasionally. The longer they sit the more fragile but flavorful the beans will become.
  2. In a mixing bowl add about half the beans and 2-3 tablespoons of the marinade they have been sitting in. Slice the tomatoes into different shapes and sizes, break apart the cheese pearls as they have a tendency to clump, and add in the diced parsley. Gently stir the bruschetta ingredients together to coat everything in the marinade. Taste and adjust the salt to your pallet. You could serve the bruschetta cold just like this, but trust me roast it!
  3. Pre-heat oven to 400 degrees. Arrange the bruschetta in an oven safe 9 inch round pan, I use a quiche pan. Place in the oven for 10-15 minutes until the cheese melts and the tomatoes wilt.
  4. Serve with garlic rubbed toasts or crusty bread to soak up the yummy juice that is in the bottom of the pan.

Recipe Notes

Use the leftover marinated white beans on top of a green salad or even in an endive leaf as a simple appetizer.