White Bean Bruschetta with Garlic & Rosemary

Garlicky, spicy, and fragrant with fresh rosemary, this white bean bruschetta brings a humble ingredient to life with bold Mediterranean flavors. Finished with lemon zest and parsley, and piled onto warm toasted bread, it’s a simple dish that delivers incredible depth and texture.

Inspired by a traditional Tuscan recipe (fagioli all’uccelletto–style flavors meet bruschetta form), Chef Giorgos Tsoulis adds his own twist in this easy-to-love starter or light lunch. Whether you’re using canned beans or home-cooked, this is a vegan dish you’ll find yourself making again and again. Perfect with a glass of wine—or as a rustic addition to an antipasto spread.

For more delicious Tuscan dishes, check out our round-up of the most delicious Tuscan foods.

Ingredients

• 300 g cooked white beans (or canned, drained and rinsed)
• 6 slices of rustic bread
• 3 garlic cloves finely chopped
• 2 tbsp lemon juice
• zest of 1 lemon
• 2 tbsp parsley finely chopped
• 2 tsp fresh rosemary finely chopped + extra for serving
• 2 tsp chili flakes boukovo
• 1 tsp white wine vinegar
• salt
• pepper
• olive oil

Instructions

• Preheat the oven to 200°C (390°F) on convection mode.
• Drizzle olive oil over the bread slices, place them on a baking tray, and bake for about 5 minutes, or until lightly golden. Remove and set aside.
• Next, heat a pan over medium-high heat, add some olive oil, garlic, rosemary, and chili flakes, and sauté for 2-3 minutes until caramelized.
• Then, add the white beans and sauté for another 3 minutes. Afterward, add the lemon juice, vinegar, salt, and pepper. Stir with a wooden spoon and cook for an additional 1-2 minutes to allow the flavors to combine.
• Remove from heat, then mix in the lemon zest and parsley.
• Spoon the warm bean mixture over the toasted bread and garnish with a pinch of fresh rosemary.