Bruschetta With White Beans Sun Dried Tomatoes And Basil Recipes

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QUICK GARLICKY BRUSCHETTA WITH TOMATOES AND BASIL



Quick Garlicky Bruschetta with Tomatoes and Basil image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 cup diced ripe tomatoes
2 tablespoons chopped fresh basil leaves
2 teaspoons olive oil
1/2 teaspoon garlic powder
Salt and ground black pepper
1 loaf French bread, sliced diagonally into 1-inch thick slices and toasted

Steps:

  • In a small bowl, combine tomatoes, basil, olive oil, and garlic powder. Mix well to combine. Season, to taste, with salt and black pepper.
  • Spoon tomato mixture on toasted bread slices and serve.

CHERRY TOMATO & WHITE BEAN BRUSCHETTA



Cherry Tomato & White Bean Bruschetta image

Fresh tomatoes and creamy white beans tossed with basil, balsamic, and loads of garlic, then loaded onto crunchy golden toasts. Does it get any better than this?!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 11

1 French bread baguette (cut into 1/2-inch slices (for about 36 pieces))
3 to 4 tablespoons olive oil
2 to 3 garlic cloves (peeled and halved)
2 tablespoons olive oil
6 medium garlic cloves
1 1/2 pints about 1 pound cherry tomatoes, halved
1 15-ounce can white beans, drained and rinsed (I like cannellini beans)
1 tablespoon balsamic vinegar
1/4 cup basil leaves (chiffonaded)
1/8 teaspoon kosher salt (plus more to taste)
1/8 teaspoon freshly ground black pepper (plus more to taste)

Steps:

  • Make the toasts. Preheat oven to 425 degrees Fahrenheit. Brush a large cookie sheet with 1 tablespoon of olive oil and lay the bread on the sheet. Brush the tops of each slice with the remaining 2 to 3 tablespoons olive oil. Bake until golden brown around the edges, 5-8 minutes. Remove from oven and let cool slightly. Rub each piece on both sides with cut sides of 2 or 3 cloves garlic. Set aside.
  • Make the cherry tomato and white bean salad. Set a small saute pan over medium heat. When hot, add 2 tablespoons olive oil and the 6 cloves minced garlic. Saute, stirring frequently, for about 1 minute - just until the garlic is soft and beginning to turn golden (but not dark brown - that's burned!) Transfer the garlic and oil to a small bowl to cool.
  • Add the cherry tomatoes, beans, balsamic vinegar, basil leaves, and 1/8 teaspoon each salt and pepper to a medium bowl. Pour in the sauteed garlic, oil and all. Mix well. Taste and add additional salt and pepper if desired. I like lots of extra pepper!
  • Serve piled on toasts.
  • The tomato salad keeps well refrigerated (in an airtight container) for up to 24 hours. It can keep for longer, but the tomatoes start to get a little mushy, which personally I don't love. The toasts keep well in an airtight container or bag at room temperature for up to 24 hours (or can be frozen for several weeks).

WHITE BEAN BRUSCHETTA



White Bean Bruschetta image

This fabulous bruschetta has a Tuscan flavor. Quick and easy, I've made it many times to serve when entertaining guests. -Kristin Arnett

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 20 servings.

Number Of Ingredients 9

1 cup canned great northern beans, rinsed and drained
3 plum tomatoes, seeded and chopped
1/4 cup chopped pitted Greek olives
6 tablespoons olive oil, divided
1/4 cup fresh basil leaves, cut into strips
1 tablespoon minced garlic
Salt and pepper to taste
1 French bread baguette, cut into 1/3-inch-thick slices
1 package (5.3 ounces) goat cheese

Steps:

  • In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.

Nutrition Facts :

BRUSCHETTA WITH WHITE BEANS, TOMATOES, AND FRESH HERBS



Bruschetta with White Beans, Tomatoes, and Fresh Herbs image

Make and share this Bruschetta with White Beans, Tomatoes, and Fresh Herbs recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup seeded and diced ripe beefsteak tomatoes or 1 cup italian tomato
3/4 cup well-drained cannellini beans (, canned or cooked)
1/4 cup seeded and diced cucumber
2 tablespoons thinly sliced green onions
1 tablespoon chopped, fresh oregano leaves
1 tablespoon chopped fresh basil
coarse salt
black pepper
8 slices country style whole grain bread, 2-3-inches x 1/2-inch-thick
1 clove garlic
4 teaspoons extra virgin olive oil

Steps:

  • For the topping, combine all of the topping ingredients in a small bowl, with salt and pepper to taste.
  • Mix very well and refrigerate for at least 2 hours for the tastes to blend together.
  • For the bruschetta, toast or broil the bread slices so that both sides are golden brown.
  • Cut the garlic in half and rub generously over one side of each slice.
  • Brush the olive oil over each side as well.
  • To serve, top the bruschetta with the bean and herb mixture while the bread is still hot, if possible.

Nutrition Facts : Calories 230.4, Fat 6.8, SaturatedFat 1.1, Sodium 409.6, Carbohydrate 32.7, Fiber 7.1, Sugar 5.4, Protein 10.3

BRUSCHETTA WITH WHITE BEANS, TOMATOES AND OLIVES



Bruschetta with White Beans, Tomatoes and Olives image

Categories     Bean     Olive     Tomato     Cocktail Party     Healthy     Bon Appétit

Yield Makes about 20

Number Of Ingredients 8

1 cup dried Great Northern beans
3 plum tomatoes, seeded, chopped
1/4 cup chopped pitted Kalamata olives
6 tablespoons olive oil
1/4 cup chopped fresh basil
1 tablespoon minced garlic
1 French bread baguette, cut into -inch-thick rounds
5 to 6 ounces soft fresh goat cheese (such as Montrachet), room temperature

Steps:

  • Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Cover and remove from heat. Let stand 1 hour.
  • Drain beans; return to pan. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes. Drain and cool.
  • Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use). Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic. Season to taste with salt and pepper.
  • Preheat broiler. Place bread on baking sheet. Brush with 2 tablespoons oil. Broil until golden, about 1 minute. Spread with cheese. Top with bean mixture.

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