Bruschetta with White Beans and Cheese Recipe

Name: Bruschetta with White Beans and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried cannellini (white kidney beans) or Great Northern beans, picked over; 2 celery stalks, halved; 2 carrots, halved; 2 onions, halved; 1 teaspoon ground black pepper; 4 whole cloves; 1 bay leaf; 4 tablespoons olive oil; 2 large garlic cloves, minced; 1 cup freshly grated Pecorino Romano cheese (about 3 ounces); 1 cup freshly grated Parmesan cheese (about 3 ounces); 4 tablespoons chopped fresh Italian parsley; 2 tablespoons (1/4 stick) butter; 1 tablespoon chopped fresh rosemary or 1 teaspoon dried; 1 tablespoon chopped fresh sage or 1 teaspoon dried; 6 1/2-inch-thick slices from large crusty round loaf of white bread; 3 garlic cloves, halved

Servings: persons

1 cup dried cannellini (white kidney beans) or Great Northern beans, picked over
2 celery stalks, halved
2 carrots, halved
2 onions, halved
1 teaspoon ground black pepper
4 whole cloves
1 bay leaf
4 tablespoons olive oil
2 large garlic cloves, minced
1 cup freshly grated Pecorino Romano cheese (about 3 ounces)
1 cup freshly grated Parmesan cheese (about 3 ounces)
4 tablespoons chopped fresh Italian parsley
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh sage or 1 teaspoon dried
6 1/2-inch-thick slices from large crusty round loaf of white bread
3 garlic cloves, halved

1
Place beans in large saucepan.
2
Add enough water to cover beans by 2 inches.
3
Bring to boil.
4
Boil 2 minutes.
5
Remove saucepan from heat.
6
Cover and let stand 1 hour.
7
Drain beans.
8
Return beans to same saucepan.
9
Add celery stalks, carrots, onions, pepper, cloves and bay leaf.
10
Add enough water to cover by 2 inches.
11
Bring to boil over high heat.
12
Reduce heat to medium-low and simmer until beans are tender, stirring occasionally, about 45 minutes.
13
(Beans and vegetables can be prepared 1 day ahead.
14
Cover and refrigerate.)
15
Drain beans, reserving 1/3 cup cooking liquid.
16
Discard vegetables, cloves and bay leaf.
17
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
18
Add minced garlic and saute 30 seconds.
19
Add 2 cups beans (reserve remaining beans for another use), both cheeses, 3 tablespoons parsley, 2 tablespoons butter, rosemary, sage and reserved 1/3 cup cooking liquid.
20
Stir until cheeses and butter melt, whisking constantly and mashing come of beans to form thick chunky sauce.
21
Remove from heat.
22
Season with salt and pepper.
23
Preheat broiler.
24
Arrange bread on large baking sheet.
25
Brush top of each bread slice with remaining 2 tablespoons oil.
26
Rub with cut side of garlic clove halves.
27
Broil bread until lightly toasted.
28
Transfer bread to plates.
29
Spoon bean mixture atop bread.
30
Sprinkle with remaining parsley.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup dried cannellini (white kidney beans) or Great Northern beans, picked over, 2 celery stalks, halved, 2 carrots, halved, 2 onions, halved, and more.

Yes, Bruschetta with White Beans and Cheese falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bruschetta with White Beans and Cheese

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