White Bean Bruschetta Recipe
Level up your appetizer game with savory prosciutto and creamy White Bean Bruschetta—it's a hearty and satisfying delight for any occasion.
Servings: 10 Servings
Calories: 123kcal
Ingredients
- 1/2 lb crusty bread sliced into 1/4" pieces
- 2 tablespoons room temperature butter
- 3 ounces thinly sliced prosciutto
- 1 14 ounce can cannellini beans, drained and rinsed
- 8 ounces cherry tomatoes quartered
- 1 tbsp dried parsley
- 1/4 tsp freshly ground black pepper
- 1/4 teaspoon garlic powder
- Extra virgin olive oil
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Spread a thin layer of butter onto one side of each slice of bread, then arrange the buttered bread slices on a baking sheet in a single layer (buttered side up). Toast until golden brown, about 10-12 minutes.
- Meanwhile, heat a skillet over medium-high heat. Once the pan is hot, add the prosciutto and cook, turning occasionally, until the prosciutto is browned and crispy, about 5-7 minutes. Transfer the prosciutto to a cutting board and chop finely.
- In a large bowl, combine the rinsed beans, quartered tomatoes, seasonings, and chopped prosciutto. Toss well. Spoon the bruschetta mixture onto the toasted bread. Drizzle with olive oil, if desired.
Notes
To store White Bean Bruschetta, keep the bean and prosciutto mixture in an airtight container in the refrigerator for up to 3 days. Store the toasted bread separately to maintain its crispness.
To reheat, warm the bean mixture in a skillet over low heat or microwave for a minute. Re-toast the bread in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for a few minutes until crisp.
Nutrition
Serving: 1serving | Calories: 123kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 214mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg
