Bruschetta with Grape Tomatoes, White Bean Puree, and Rosemary
Creamy cannellini beans and macerated tomatoes over crisp toasted bread
Why This Recipe Works
The secret to this bruschetta is macerating the tomatoes with a bit of sugar and vinegar to draw out their juices, which then soak into the creamy bean base. It is a sophisticated but fast appetizer that relies on the contrast between the warm, crunchy bread and the cool, bright topping.
Instructions
Toss the quartered tomatoes, salt, pepper, sugar, the first portion of olive oil, and the red wine vinegar in a small bowl. Let the mixture stand at room temperature for at least 15 minutes to allow the flavors to meld and the tomatoes to soften.
Pulse the beans, water, and the remaining olive oil in a food processor until the mixture is smooth and spreadable, about 30 seconds. Season the puree generously with salt and pepper to taste.
Adjust an oven rack to the upper-middle position and heat the broiler. Arrange the bread slices on a large baking sheet and broil until the tops are golden brown, about 1 to 2 minutes. Flip the slices and broil the other side until crisp.
Spread a thick layer of bean puree onto each slice of toasted bread. Spoon the tomato mixture and any accumulated juices over the puree.
Garnish with the shaved Parmesan and minced rosemary. Serve immediately while the bread is still warm and crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
The bean puree can be made 2 days in advance, but the bruschetta should be assembled just before serving to prevent the bread from becoming soggy.
